The Chocolate Pretzel recipe was from the very absorbing (meaning I intend to make every single creation in there eventually) Chocolate book by McFadden & France. For the shaping, I changed to less pretzel and more heart. Which incidentally, was probably made more difficult by my using part spelt flour. In fact, my granddaughter was trying to help with them but gave up her attempt. So, I would say, follow the directions.
For the starfruit sorbet, just juice enough starfruit (carambola) to give you 3 1/2 cups of juice, stir in the juice of 1 lemon, and 3/4 cup sugar, then freeze in your ice cream maker. I think chocolate cookies combine wonderfully with fruit sorbets of any sort.Chocolate PretzelsMakes 28
1 1/4 cups all-purpose flour
pinch of salt
1/4 cup cocoa powder
1/2 cup butter, softened
1/2 cup sugar
1 egg white, lightly beaten, for glazing
sugar crystals, for sprinkling
1. Sift the flour, salt and cocoa powder into a bowl. Set aside. Grease two baking sheets.
2. Cream the butter, add sugar & beat til fluffy. Beat in the egg. Stir in the dry ingredients. Gather the dough into a ball and chill for 1 hour.
3. Roll the dough into 28 small balls. Preheat the oven to 375 F. Roll each ball into a rope about 10 inches long. With each rope, form a loop (or heart) with the two ends facing you. Twist the ends and fold back onto the circle, pressing in to make a pretzel shape. Place on the greased cookie sheets.
4. Brush the pretzels with the egg white. Sprinkle sugar crystals over the tops and bake for 10-12 minutes until firm. Transfer to a wire rack to cool.