Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup milk
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp vanilla extract
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- Rolling pin
- Parchment paper
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, cocoa powder, sugar, salt, and baking powder.
3. Add the melted butter, milk, and vanilla extract to the dry ingredients and mix until a dough forms.
4. On a floured surface, roll out the dough to a thickness of about 1/8 inch.
5. Use a cookie cutter or a small cup to cut out circles from the dough.
6. Place the circles onto the prepared baking sheet and brush them with a little bit of milk.
7. Bake for 10-12 minutes or until the edges are slightly browned.
8. Remove from the oven and let cool completely on a wire rack.
9. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
10. Dip each cooled senbei into the melted chocolate and place back onto the parchment paper to set.
11. Once the chocolate has hardened, store the chocolate senbei in an airtight container.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
5. Temperature:
350°F (180°C)
Serving size:
Makes about 20 chocolate senbei
Nutritional information:
Per serving (1 senbei):
Calories: 90
Fat: 4.5g
Saturated Fat: 2.7g
Cholesterol: 8mg
Sodium: 33mg
Carbohydrates: 11g
Fiber: 1g
Sugar: 5g
Protein: 1g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use dark chocolate chips instead of semisweet for a richer flavor.
Variations:
- Add a pinch of cinnamon or cayenne pepper to the dough for a spicy twist.
- Use white chocolate instead of semisweet for a different flavor profile.
- Add chopped nuts or dried fruit to the melted chocolate for added texture.
Tips and tricks:
- Make sure to roll out the dough thinly and evenly for a crispy texture.
- Use a pastry brush to apply the milk to the senbei for a more even coating.
- Let the chocolate senbei cool completely before storing to prevent the chocolate from melting.
Storage instructions:
Store the chocolate senbei in an airtight container at room temperature for up to 1 week.
Reheating instructions:
There is no need to reheat the chocolate senbei.
Presentation ideas:
Arrange the chocolate senbei on a platter and dust with cocoa powder for a more sophisticated presentation.
Garnishes:
You can garnish the chocolate senbei with chopped nuts, sprinkles, or edible gold dust for a festive touch.
Pairings:
Serve the chocolate senbei with a cup of hot tea or coffee for a cozy treat.
Suggested side dishes:
The chocolate senbei can be enjoyed on their own as a snack or dessert.
Troubleshooting advice:
- If the dough is too dry, add a little bit more milk until it comes together.
- If the chocolate is too thick, add a little bit of vegetable oil to thin it out.
Food safety advice:
Make sure to store the chocolate senbei in an airtight container to prevent moisture from getting in.
Food history:
Senbei are a traditional Japanese snack made from rice flour. This recipe puts a chocolate twist on the classic snack.
Flavor profiles:
The chocolate senbei are crispy and chocolaty with a hint of sweetness.
Serving suggestions:
Serve the chocolate senbei as a sweet snack or dessert.
Related Categories
Cooking Method: N/A
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Region: Japanese
Taste: Sweet, Chocolatey, Crunchy, Nutty