I have been cooking medieval and renaissance food since I found the Society for Creative Anachronism at the age of 17.
I have always cooked my own versions of recipes, rather than using other people's interpretations, and here I intend to share the results of my work, hopefully also sharing with you the great love I have of cooking.
This is a new twist on a classic recipe, an idea that has been bubbling away in my mind for a while. Being away from my home country inspires me to cook classic Australian dishes, to introduce others to the little things that make up the Aussie psyche. One of those foods for me is chocolate crackles. The idea that has been fermenting in my brain is how to adjust chocolate crackles to make a version for 'grown ups'. Tonight the idea came to fruitition with the invention of Baileys chocolate crackles!
Give these luscious sweets a try - you don't have to limit yourself to Baileys Irish Cream - creme de menthe for example would be a spectacular addition to this recipe, producing a sort of after-dinner-mint-crackle.
Grown up Chocolate Crackles (original recipe by Kiriel, with a nod to my childhood)
4 cups of rice bubbles 2/3 cup icing sugar 2/3 cup desiccated coconut 3 tblspns cocoa 125g copha / coconut oil 125g dark chocolate 3 tblspns Baileys Irish Cream
Melt chocolate and copha in a saucepan on a low heat, stirring occasionally to blend. While it is melting, mix the dry ingredients in a large bowl.
Once the chocolate and copha have gone liquid, remove from the heat and stir in the Baileys Irish Cream. Once well mixed and slightly cooled, pour over the dry ingredients and stir to combine. Spoon into small patty cases and refrigerate to set.