Make Ahead

White Chocolate Whole-Wheat Cookies with PinkĀ Peppercorns

February 16, 2012
3 Ratings
  • Makes 75+ we nibbled before counting
Author Notes

Happy Hour --here we come! When I was visiting the beautiful island of Maui about 10 years ago, Japanese newlyweds asked for 'Pocky' at the bar. The bartender didn't speak Japanese so I explained to them 'Pocky' wasn't available in the U.S. This started me thinking about this crunchy snack that my kids love. It was very popular in jazz bars and late night spots. Pocky is covered in milk chocolate but I wanted something different, and even though I'm usually not a fan of white chocolate, it was delicious with the peppercorns! Perfect for White Day March 14th--a present for someone who gave you a Valentine. —BoulderGalinTokyo

What You'll Need
  • Sticks
  • 200 grams whole-wheat bread flour, organic
  • 80 grams bread flour
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 1 tablespoon skim milk powder
  • 1 teaspoon salt
  • 180 milliliters water
  • 1+ teaspoons dry yeast
  • Topping
  • 12 ounces white chocolate
  • pink peppercorns
  1. Add ingredients to bread-machine maker in the order your manufacturer specifies. Choose pizza-dough cycle from the machine menu. Or make your favorite whole-wheat pizza dough recipe.
  2. When dough cycle finishes, remove from machine and divide dough into 3 rounds, cover with a damp cloth and let rest for about 45 minutes.
  3. Preheat oven to 160 degrees C (325 F).
  4. Using one round of dough at a time, pull to elongate, then place between cooking paper, and roll out to a rectangle of 4-inch height. Slice dough in very fine ribbons about 1/4 inch thick. Return unusable (too short) dough to pile to roll out again.
  5. Place on cooking paper on baking sheet and bake in convection oven for 18 minutes (longer for reg.oven). If biscuits are puffy and soft like bread, cook a little longer. Do not brown or they will taste bitter.
  6. Remove from oven, and cool completely.
  7. Topping: Finely chop chocolate with a knife (use blade close to handle). Heat in a silicone bowl in the microwave. Stir when it begins to look shiny. Heat a little more if needed until smooth.
  8. Place pink peppercorns on a paper towel. Fold over half of towel and crush peppercorns with the heel of your hand. One or two pushes is fine (leave some whole).
  9. With a spoon, coat biscuit with chocolate leaving the bottom one inch, chocolate free. Sprinkle on a few peppercorns along the stick on both sides before the chocolate hardens. Each bite should have a few peppers, but not too many. Stand up in a heavy glass to 'dry'.

See what other Food52ers are saying.

  • BoulderGalinTokyo
  • Amrita

2 Reviews

BoulderGalinTokyo February 20, 2012
Thank you, and I'll have to try the coffee!
Amrita February 20, 2012
Love the idea of pink peppercorns with white chocolate! They would do so well dipped in a mug of hot coffee!