I’m very excited about 2014 – it will be my first full year of blogging, and things are going to be very busy for Norman and I! 2013 has been fabulous; I started the blog, I tried a bunch of new recipes, and I even convinced my family and The Boy to try some new things too.
My final post for this year is nothing too spectacular, it’s understated, but impressive, which is how I like my New Year’s Eve. The chocolate element of the biscuits has a lovely fudginess to it, which contrasts beautifully with the hard shell that forms as a result of the white sugar.
If you’re hesitant about the mix of chocolate and basil mixture, don’t be. You mix chocolate and mint all the time without thinking about it! I converted a few members of my family, although The Boy was somewhat reluctant to concede defeat. I think that the basil heightens the chocolate taste, he just disliked the green bits that he saw in the mixture.
Try them out and let me know what you think about the flavour combination!!
Happy New Year!!
Chocolate basil crinkle biscuits
- 60g unsalted butter
- ½ cup sugar
- 1 tsp vanilla
- 160g milk chocolate
- 1/3 cup packed basil leaves
- 3 eggs
- ¼ cup cocoa
- 1 tsp bicarb
- 1 ½ cups plain flour
- ½ cup white sugar
- ½ cup icing sugar
Melt chocolate over a low heat, stirring so it doesn’t melt. Chop the basil while the chocolate melts, then pop the basil in the melting chocolate mixture. Put the chocolate and basil mixture into the sugar and butter mixture – the butter will melt because of the warmth of the chocolate, this doesn’t matter.
Give this a good mix so that some of the basil chops up more finely , then add the eggs, cocoa, bicarb and flour to the mixture.
Cover your bowl with cling wrap and refrigerate for at least an hour, until the mixture hardens. Just before you take the mixture out of the fridge, place the white sugar on a dinner plate and the icing sugar on another. Line a baking tray and preheat the oven to 180°C.
Take the mixture out of the fridge and scoop out tablespoon-sized chunks of the mixture, rolling them as you go. To stop too much of the mixture sticking to your hands, wet them and then carry on rolling.
Starting with the white sugar, dip the biscuits in each of the sugars, in kind of the same process that you would do schnitzel. I found it most effective to completely roll the dough in white sugar, then only roll one half of it in icing sugar. When you place the biscuits on the lined tray, place them icing sugared size up to achieve the “crinkly” effect. Bake for 12 minutes.
Try to roll the biscuits just before putting them into the oven so that they don’t absorb too much of the sugar. I baked nine at a time, put them in the oven, then started rolling the next batch in sugar when my timer had 3 minutes left so that the next batch would be ready as soon as the cooked ones came out of the oven.
Whip your cooked biccies out of the oven and let them cool for 30 seconds before transferring them to a cooling rack.