Tuesday, 19 June 2012

Chocolate choc chip biscuits

These biscuits are really easy to make.
No beaters.
No strong hands.
No sharp knives.

But you do need to melt the butter and chocolate together so children will need supervision for that part. Be careful, children, removing things from the oven too. Hot. Hot. You could burn your fingers and drop the whole tray!!!

Chocolate Choc Chip Biscuits
Makes 60.
If I can get 60 out of this mixture then you can too.
These are cooked and cooling slowly before I do a taste test.
1 ½ cups plain flour
125g cocoa
300g sugar
150g butter, cubed
150g dark chocolate
3 eggs, beaten
1 teaspoon Parisienne essence
Raw and ready to go into the oven.
250g choc chips (less would still be fine)

  1. Sift the flour and the cocoa together into a bowl. Add the sugar. Smash and lumps.
  2. Melt together the butter and the dark chocolate. I used a saucepan for this part but you might be able to do it in a microwave. Allow to cool but not set.
  3. Preheat the oven to 180 degrees Celsius. Line four baking trays with baking paper or foil.
  4. Add the beaten eggs to the chocolate butter. Add the Parisienne essence. Stir well.
  5. Pour the wet ingredients into the dry ingredients.  Combine well. 
  6. Add the choc chips.
  7. Place spoonfuls onto the baking sheets. Leave room for spreading. 
  8. Do not forget to lick the spoons and the bowl!
  9. Bake at 180 degrees Celsius for 10 to 15 minutes. Cook longer to get harder biscuits.
  10. Cool for 5 minutes before touching.
These biscuits are quite sweet. I worked out that you get one teaspoon of sugar in each biscuit if you make 60 biscuits. Plus any sugar that would be in the dark chocolate and the choc chips.

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