Sunday, June 25, 2006

Chocolate Brazil Soft Baked Biscuits

These bickies are from Green & Black’s Chocolate Recipes, love the chocolate now I have the book, hope the recipes are all as luscious as the chocolate itself. I found the dough was a bit difficult. After 1 tablespoon of milk it was still a little dry so added a bit more, then it was a bit too sticky so threw in some extra flour. It then seemed the right consistency though it was still quite difficult to roll. Anyhow cut the cookies & got to the baking, the first batch seemed a bit overdone after 20 minutes so cut down the time to about 16-17 minutes for the second tray which seemed more like it. In the end they tasted pretty good but I found them to be a little dry, I prefer my cookies on the moist & chewy side. They are for the boys at work so will have to wait & see what the verdict is from them!

Chocolate Brazil Soft Baked Biscuits

75g unsalted butter
60g caster sugar
1 large egg, beaten
175g wholemeal self-raising flour
½ teaspoon vanilla extract
1-2 tablespoons milk
75g dark chocolate, minimum 60% cocoa solids, roughly chopped
75g milk chocolate, pref 34% cocoa solids, roughly chopped
50g brazil nuts, chopped
pinch of salt

Preheat the oven to 180c. Grease a baking sheet with melted butter

Cream together the butter and sugar in a bowl until light & fluffy. Beat in the egg. Sift the flour once, returning the bran to the sifted flour, then fold it into the mixture. The bran gives a distinctive texture & flavour to the biscuits. Beat well, adding the vanilla extract and sufficient milk to make a pliable dough. Mix it with your hands, adding the milk in stages until the dough is fairly soft, but not sticky. Add the chopped chocolate, nuts & salt and distribute evenly through the dough. Roll out on to a lightly floured surface to a thickness of about 5mm. Stamp into rounds & place biscuits, spaced well apart, on the greased baking sheet.

Bake in the centre of the oven for about 20 minutes. Watch carefully so they don’t overcook. Remove from the oven and leave to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.

Makes 20

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