Yesterday I baked 75 biscuits. The biscuits I baked are from the Australian Women’s Weekly Celebration cook book. I make these biscuits every year now for MrsDrWho and her sister. Everything else I baked had to fit into a slice tin, but these are extra special. They are very easy to make and take only 12-14 minutes to bake. I used pistachios because I thought I bought pecans, and I totally failed to add the raisins/sultanas. They taste fine, I was assured. I used my new tiny ice-cream scoop, 20ml, to make the biscuits the same size. I dipped it into very hot water every few scoops.
The biscuits are fudgy, and I used 70% cocoa chocolate and three kinds of choc chips. I also used all of the packet because otherwise it is a waste.
And that’s about it, I was determined to finish the year with a Friday Food. I blogged this recipe way back in 2005, but it deserves a new outing.
Excellent Chocolate Biscuits makes about 70
- 250g butter, cubed
- 150g dark chocolate, chopped
- 375g brown sugar, I used dark because it was what I had
- 4 eggs, lightly beaten
- 1 tspn vanilla extract
- 375g plain flour
- 50g cocoa, I used Dutch processed
- 150g nuts, chopped
- 100g milk choc chips
- 100g white choc chips
- 100g raisins or sultanas
Preheat the oven to 180*C or 160*C fan-forced. Line trays with baking paper ready for the biscuits. You'll also need a cooling rack if you have one.
Melt the butter and chocolate in the microwave for 1 minute on High, then stir, and repeat for 30 seconds, and 30 seconds more.
Whisk the eggs and vanilla together.
Stir the brown sugar into the chocolate and butter mixture, and then add the eggs and vanilla. Whisk the plain flour and cocoa together, then add to the chocolate batter.
Finally add the nuts, choc chips and raisins/sultanas. I forgot the raisins. Combine very well, so there is no flour left loose at the bottom. I had to swap bowls, it is a big mixture.
I used a 20ml ice-cream scoop to make the biscuits. I didn't cool the dough in the fridge, but I did heat the scoop after 2 or 3 biscuits so as not to make it work too hard.
I did a test tray, and found that the biscuits hardly spread at all, so I fitted 15 on my trays. I baked them for 14 minutes, swapping and turning the trays half way through.
Cool on the tray and then a rack. These keep for about a week in an airtight container. They seem very extravagant and special for Christmas, but they are easy enough to make for everyday eating.
Merry Christmas and a Happy New Year from Lorelai Gilmore and Hedy Lamarr: that's Hedy on the left and Gilly on the right!!!