I recently read an article by Felicity Cloake in the Guardian, on how to make the perfect chocolate biscuit. That is a chooclate flavoured one, rather than with melted chocolate on the top. I was intrigued and, happily, Felicity had tried recipes from several sources before arriving at what she called the perfect version. So I decided to try it out and am pleased to report that the resultant biscuits, or cookies, are very good indeed.
Using a combination of cocoa powder and dark chocolate gives these biscuits a rich but mellow chocolate flavour. I like my biscuits to be crunchy and capable of being dunked in a cup of tea so I baked mine for 25 minutes, but for those who want a less crunch version reducing the time to 20 minutes would achieve that. A further 5 minute reduction in baking time would probably result in a soft, gooey, cookie type biscuit.
Easy to make and with only a small number of ingredients these just need a little time to chill in the fridge before being rolled out, or cut into slices before baking.
They taste so good, and mine had a great crunch to them. I will be making more very soon.
- 100g(1/2 cup) dark chocolate chopped finely to a mixture of crumbs and tiny pieces
- 150g(1 stick + 2 1/2 tbsp) softened unsalted butter
- 130g(2/3 cup) caster sugar
- 70g(1/4 cup minus 2 tsp) golden syrup, or corn syrup
- 215g(2 cups minus 1 tbsp) plain flour
- 45g(1/2 cup minus 1 tsp) cocoa powder
- 1/2 tsp salt
- Place the butter, sugar and golden syrup into a large bowl.
- Mix together for a few minutes, until light and fluffy( I used my hand mixer).
- Sift in the flour, cocoa powder and salt and add the chopped chocolate and mix again until everything clumps together and is fully mixed.
- Tip out onto a sheet of plastic wrap and pull together to form a roll about 12 inches in length and of an even thickness.
- Wrap in the plastic wrap and chill in the fridge for at least 30 minutes, until firm enough to cut into slices. I left mine for 3 hours.
- Preheat the oven to 180C/160C Fan/350F and line two baking trays with parchment paper.
- Remove the roll of dough from the fridge and take off the plastic wrap.
- Cut into roughly 1/2 inch/13mm slices and place on the baking trays, leaving a good space between each to allow for spreading. (If you prefer you can roll the dough out and use cookie cutters to make the shapes).
- Place the trays in the oven and bake for 25 minutes to achieve a nice crunchy biscuit. For less crunchiness 20 minutes will be enough. 15 minutes if you want a more gooey cookie type.
- Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.