Chilli-Chocolate Orange Chip Cookies and Stringer’s Dry Stout

These biscuits are commonly known around Linley Towers as ‘School Biscuits‘ – because I learned to make them at school and must be, quite possibly, the easiest biscuits in the world to make. They keep for about 4-5 days in a Tupperware after you’ve made them, and if you make them with a beer in mind, you can come up with any flavour you want.

Given that I was planning on enjoying a Stringer’s Dry Stout that afternoon, I decided that I wanted Chocolate Orange and Chilli. I had a leftover Red chilli, so that was a given, and I figured it would go well with the stout and the orange chips.

All you need to do for the cookies is preheat your oven to 180c. In a bowl, mix 175g of soft margarine, 225g of caster sugar, 2 eggs, 350g of Plain Flour and one whole dark Chocolate Orange –  chopped up, of course. Mix together until it forms a dough, add your chopped chillies, and then dollop onto a greased baking tray, leaving plenty of room; they will spread out.

Cook for about 15-20 minutes, then leave to cool slightly before eating a couple with your beer.

Stringer’s Dry Stout (4.5%) is a great example of the style; there’s a lot going on, flavour-wise. Plenty of sweet, Digestive Biscuit and liquorice in the nose, and there’s a satisfyingly tan head to push through before tasting the beer. There’s more liquorice on the body, balanced with a little mocha – a mild, sweet, roastiness – which fades into a dry, greenly hoppy finish. It’s been a champion beer of Cumbria, is vegan friendly, and (along with all of Stringer’s Beers) are well worth seeking out.

The orange, sweetness, tingle of heat and crunch of the biscuits just compliment the beer so well; although I’d have probably used two chillies if I had them – a little more heat would have been good. I find that one of the main beer-food pairings that gets people really hooked is chocolate, sweets and darker beers in general. There’s just so much common ground in baked sweet treats and lush dark milds, stouts and porters. Give it a try.

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About leighgoodstuff

Blog: https://goodfoodgoodbeer.wordpress.com/ I'm Leigh Linley; born and bred in Leeds, and writing about it since 2005. TGS exists solely to highlight the great beers that are out there; brewed with passion by Craft Brewers around the World. I also edit the 'Tavern Tales' section of Culture Vulture, which looks at Pubs and Pub Life rather than the beer in the glass.

Posted on 26/10/2011, in Uncategorized and tagged , , , , , , , , . Bookmark the permalink. 5 Comments.

  1. ” I find that one of the main beer-food pairings that gets people really hooked is chocolate, sweets and darker beers in general”

    Couldn’t agree more. cheers for the cookie recipe, that combination looks like a winner! Excellent stuff.

  2. i fancy making these with candied jalapeno

  3. Wow these sound great. I love dry Stout too so its a receipe that suits me down to the ground.

    Might have to try something similar!

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