Desayuno

In response to Teresa’s orange tart, I offer a dessert that is both complex and inelegant. But it is very good.

I had my first gob (I did not name them) less than a month ago, but I already consider myself a devoted fan. The concept is simple: A soft, cake-like chocolate cookie, filled with vanilla cream. It almost sounds like something you would buy wrapped in plastic at a corner store and regret eating. But home made, with the tang of buttermilk and the richness of good cocoa, it’s a thing of beauty.

The original gob is from a friend’s old family recipe, and my only modification is in form: I have made them much smaller. As someone commented the first time I made the recipe myself: “this isn’t a cookie, it’s a commitment!” And it was. As a generous dessert, or a light meal, the cookie was well portioned. But for a snack, it was just too daunting. I made the next batch about 1/4 of the original size, and they were perfect. Two bites each, and you can always have a second. After brief consultation, it was named “the goblet.”

(My best friend immediately doused one in brandy and ignited it, to create a “goblet of fire.”)

The cookies

• 2 cups (450g) granulated sugar
• 2 eggs
• 1/2 cup (100g) shortening
• 1 cup (230ml) buttermilk
• 3/4 cup (175ml) boiling water
• 4 cups (450g) flour
• 2 tsp (9g) baking soda
• 1/2 tsp (2g) salt
• 2 tsp (9g) baking powder
• 1/2 cup (50g) cocoa

The cream filling

• 1 cup (230ml) milk
• 5 tbsp (37g) flour
• 1 cup (200g) shortening
• 1 cup (110g) confectioners sugar
• 1 tsp (5ml) vanilla extract

Everything has to be cooled to room temperature after cooking, or the cream filling will melt. I have found that the best way to have everything cool at the same time is to make the cookie dough first, then start the cream filling while the first batch of cookies is in the oven.

Preheat your oven to 425 degrees (215c). While it is coming up to temperature, mix the 2 cups (450g) of sugar with the 1/2 cup (100g) of shortening, and stir until there are no lumps of shortening left. Beat in the two eggs, and then add the buttermilk.

In another bowl, combine the flour, baking soda, baking powder, salt, and cocoa and mix until everything is distributed evenly. Add the dry ingredients all at once to the wet ingredients and stir to combine. Do not over stir. The mixture will be fairly dry. Add the boiling water, and mix until there are no more dry spots.

Set the cookie dough aside and start the cream filling. Mix the milk and the flour in a small saucepan over high heat and bring to a boil. Stir constantly until it thickens to a paste. Remove from the heat and continue to stir until there is no more bubbling.

Spoon the cookie dough onto a baking sheet (parchment paper lined will make it easier). Each cookie should be about 1 tbsp of dough. The will not spread very much while cooking, but there should be at least an inch between cookies. (I took a picture of this, but it turns out that the cookie dough is very… unphotogenic.)

Bake for five minutes, or until they spring back when you poke them. Remove to a rack to cool.

Once the last batch of cookies has come out of the oven, the past you made for the cream filling should be cool. In a separate bowl, mix the confectioners sugar and shortening and vanilla, and then beat in the flour and milk paste until the texture is smooth.

Use a spoon to dish about a teaspoon or two of filling onto the bottom of one of the cooled cookies, and then place another cookie on top. There you go! Goblets!