for 12 pieces

Butter

100 g

butter, cut into pieces

Mixture

100 g	cane sugar
2	eggs
1 ½ tbsp	sambal oelek

Dough

150 g	half-white flour
50 g	cornmeal
30 g	medium-fine polenta
½ tsp	baking powder
½ tsp	sodium bicarbonate
200 g	dark chocolate, coarsely chopped

How it's done

Butter

Heat the butter in a small pan until it foams and smells nutty, allow to cool slightly.

Mixture

Mix the sugar, eggs and sambal in a bowl. Pour in the butter, beat using the whisk on a mixer until the mixture becomes lighter in colour.

Dough

Mix the flour with all the other ingredients up to and including the baking soda, add the chocolate, mix into the egg mixture, mix quickly to form a dough; do not knead. Shape the dough into 12 balls using an ice cream scoop or two tablespoons and place them on a baking tray lined with baking paper, leaving plenty of space between each.

To bake

Approx. 15 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, leave the cookies to cool completely on a rack.

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