tinIt’s no secret that I love biscuits. I also happen to love the English language. So when I saw this super nerdy cute biscuit tin on Sunday, I knew that I had to have it. I was willing to pay $10 for it, but it turned out it was on sale, so I got it for $5!!

Needless to say,Sunday was a great day. On top of my bargain, I also received an abundance of pears (which you’ll notice in the next couple of recipes that I post) and I came up with a simple, fail proof chocolate biscuit recipe. I have posted other chocolate biscuits, but none are this basic.

The formula for these biscuits is perfect: five ingredients + minimal effort = super results.

Enjoy!

Perfect chocolate biscuits

Makes 24close

  • 200g butter
  • ¾ cup white sugar
  • ½ cup cocoa
  • 1 ½ cups plain flour
  • 1 tsp bicarb

choolateLine two trays with baking paper and preheat your oven to 180°C.

Cream together the butter and sugar until pale. Add the cocoa into the mixture and mix thoroughly. At this point it should be a deliciously thick chocolate paste. Feel free to dip your finger into the mixture and taste it. Put the plain flour and bicarb into the mixture and mix to a thick dough.

flattenTake tablespoons of the mixture and roll them into a ball. Squish the balls between your palms to flatten them into a disc shape, then pop them onto the lined trays.

Bake for 12-15 minutes, allow them to cool for 2 minutes, then transfer them to a cooling rack to cool completely.

drizzleFor complete chocolate overload, melt 30g of milk chocolate, spoon into a snap lock bag and snip the end off so you can drizzle melted chocolate over the cooling biscuits. Drizzle in whatever fashion you like (I chose simple zig zags), it looks artistic no matter how you do it!

bite

11 comments

  1. Pingback: Baking With Gab

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