I am a COMPLETE chocoholic! Milk… dark… white… I’ll take it all. But there’s one thing that’s better than eating a bar straight from the wrapper: eating your own homemade chocolate treats! It’s so satisfying to know that those delectable goodies were made by your own hands.
I first made this recipe back in High School during a cookery lesson, and I don’t think a single one survived the night! My Dad loved them as much as me, and when I made them at home, he’d pinch them off the baking tray before I’d even had a chance to sandwich them together.
This recipe is so simple but it’s a chocolate winner! Cooking these “biscuits” just right will give you a crunchy outside but a soft & crumbly centre that resembles an American cookie. They’re pure heaven.
Ingredients:
For the biscuits:
- 100g Butter
- 50g Caster Sugar
- 100g Self-Raising Flour
- 25g Coca Powder
- 1 tsp Vanilla Essence
For the buttercream:
- 40g Butter
- 40g Icing Sugar
- 10g Cocoa Powder
Method:
1. Preheat your oven to 180 degrees C and line a baking tray with greaseproof paper (shiny side up!).
2. For the biscuits, combine your butter and sugar in a bowl until it has formed a creamy paste. Then ad your flour, cocoa powder and vanilla extract, whisking until thoroughly combined and has formed a dough. Top Tip 1: Do not over work your dough, otherwise your biscuits will end up hard and you will lose the crumbly texture.
3. Using your hand, empty out your dough onto a clean surface and bring together to form a ball. Top Tip 2: You may want to sprinkle a little flour onto your work surface to prevent the dough from sticking to the counter. However, this dough is not particularly sticky, so this is not essential.
4. Gently roll your dough into a sausage-like shape and cut into 16 even chunks. Roll each piece into a ball and place on a baking tray, leaving as much space between them as possible.
5. Using a form, gently press the top of each ball to create a cookie shape. You should end up with a criss-cross pattern on the top. Top Tip 3: Dip your fork in cold water to prevent the dough from sticking to it.
6. Place the baking tray into the centre of your pre-heated oven for 8-10 minutes. Once the biscuits are cooked, remove from the oven and place on a wire rack to cool. Top Tip 4: Your biscuits will still be soft when you bring them out of the oven, and will harden as you leave them to cool. Resist the temptation to over-cook them!
7. While your biscuits are baking and cooling, you can make your buttercream. Simply whisk your butter, icing sugar and cocoa powder together in a bowl to form a chocolate-y paste.
8. Once your biscuits have cooled, sandwich them together using the buttercream. Spread the buttercream on the flat side of one biscuit and gently press a second biscuit on top.
These biscuits are so moreish, you’ll want to eat them all at once! Have a go for yourself and don’t forget to share your pictures with me on Instagram using the hashtag #HazelEyesBlog :-)
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