Kumquat and Chocolate Cookie

When I was in primary school we had to bring in a strange fruit and do a class presentation on it, I chose a kumquat. Kumquats are about the size of an olive and completely edible; with the inside being quite sour in flavour and the peel being sweet. They are in season beginning of spring, which is now! These were gifted from a neighbour and aren’t as oval as a normal kumquat.I cannot for the life of me figure out how I researched for my presentation, did Wikipedia exist in 1999? Maybe I looked in the dictionary? How on earth did people function without the internet? How did people complete degrees without the internet?
This is hurting my head, I want to cry. I love you internet.

Sorry, that got a bit heavy. This cookie is pretty heavy, it’s pretty major. It’s delicious. Usually you would pair orange with dark chocolate, to balance out the sweetness. However kumquats already bring the bitterness so this time we are going to pair it with milk chocolate.

Kumquat and Chocolate Cookies –

Ingredients

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, slightly softened
1 cup  brown sugar
5 Kumquats, zest and juice (keep half of the juice)
2 tablespoons Nutella
2 eggs
2 teaspoons vanilla
100g Milk Chocolate chopped into pieces

Method
In a small bowl, mix flour, soda and salt using a whisk and set aside.

In another bowl, cream butter and dark brown sugar until light and fluffy.
Add the zest and nutella, then slowly add the remaining juice. Add eggs and vanilla and mix until combined. Add flour mixture to creamed mixture and mix until combined.

Roll dough onto baking paper into a log shape and freeze. Leave to freeze for at least 2 hours. Once dough is frozen slice and bake the dough at 180C for 10 minutes.
Bake until still soft, and slightly browned. Remove and scatter chocolate pieces onto the
still warm cookies.

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