One day in the not to distant past, I did something a lot of people would find unforgivably bad. But I couldn't help myself you see, the temptation was just too great, every time I opened the fridge it was staring at me, begging me almost. I realise now I was weak, and it was a moment of utter madness...the Great British Bake Off was on TV at the time and I think I had delusions of becoming the new Lancastrian Pink Whisk (I can never match Ruth's skills and creativity, I know it deep down) or maybe I just had the urge for something heavenly to
Anyway I succumbed...I caved in, with a bit of hesitation, for a few
Confessions aside, and this is a true story, the resulting biscuit was a joy, the chocolate chunks stayed gooey, moist and rich and added so much to the finished loveliness of it all. They were gone in a flash.
Here is the recipe...if you dare to spare the chocolate you really won't be disappointed.
285g light brown sugar
2 free range eggs
1 tsp vanilla extract
310g plain flour
4 tbsp cocoa powder
1 tsp bicarbonate of soda
pinch of sea salt
150g dark chocolate chopped
150g of a Hotel Chocolat mega bar (I know, I know!)
100g white chocolate chopped
1. Line a baking sheet and pre heat the oven to 160C fan.
2. Cream the butter and sugar with a mixer until pale and fluffy, then add the beaten free range eggs and vanilla with a tablespoon of the flour. Fold in the remaining flour, salt, bicarbonate of soda and cocoa powder.
3. Add the dark chocolate and the Hotel Chocolat and fold in to mix thoroughly.
4. Take tablespoons of the mix and form these into balls. To make smaller biscuits use a dessert spoon as a measure. Place the balls of dough on the lined baking tray and make sure you leave plenty of space for spreading.
5. Bake for 12 to 15 minutes, they will be soft when they come out of the oven so leave to cool a while before placing on a baking rack (or directly onto a plate).
NB: These views are mine. I was not paid by Hotel Chocolat to make this recipe, or write this, the ingredients used were all purchased by me.
Hotel Chocolat have, however, very recently sent me some goodies to try from their new Christmas range (rest assured some of this chocolate will be biscuit bound sometime very soon, sorry Choccie Rudolph!).
By the way...if you can work out how these biscuits are seemingly levitating in these photographs please feel free to leave a comment to explain this phenomenon below?