makes *** biscuits

Who loves biscuits? If you do, then come on in and take a seat…

BISCUIT WEEK

I love biscuits. My favourites are Oreos, chocolate digestives and chocolate chip cookies so, I did what I do best and make exactly what I love! I put all of them together to bring you the best chocolate biscuit around town!

Signature: 12 chocolate biscuit bars

Technical: Fig rolls

Showstopper: Edible masterpiece - a 3D biscuit sculpture

Chocolate sugar biscuit sandwiches

Pre baking information - I made 83 biscuits and only 10 sandwiches with this recipe. The original recipe calls for more chocolate, double cream and orange zest. If you like the sound of that please click the link in the recipe title and it will take you straight there. For me I am happy with eating a couple of chocolate sugar biscuits every day. We took 60 biscuits to a local homeless shelter so they do not go to waste. Recipe from Sainsbury’s magazine. Link in title.

Biscuit ingredients

• 200g soft unsalted butter

• 100g soft light brown sugar

• 100g soft dark brown sugar

• 125g caster sugar

• 2 medium eggs

• 1 tsp vanilla extract

• 400g plain flour (I used dove farms as their factory is a nut free site)

• 1 tsp bicarbonate of soda

• 1 tsp baking powder

• 85g chocolate, chopped or blended (I use NOMO dark or “milk” chocolate)

Method

• Pre heat oven to 170ºc/340ºf/gas mark 3 and line a baking tray with baking paper

• In a mixing bowl, whisk to the sugars and butter until light and fluffy (use an electric whisker or standing mixer)

• Add in the eggs one at a time and beating once added each time. Combine the eggs thoroughly then add the vanilla.

• Pour in half of the flour, mix completely then add the second half with the soda & powder. Combine until it resembles clay.

• Fold in the chocolate, either finely chopped or blended. The chocolate needs to be even throughout the dough.

• Roll the dough in to balls. (I made a lot of little ones that came out to 83 biscuits but you can make any size you want or you can freeze your dough and cook on a later day).

• Bake your trays for 12 minutes until golden brown

• Let the biscuits cool whilst you make your chocolate filling

Chocolate filling ingredients

• 60g extra dark chocolate

• 85g dark chocolate (NOMO)

• 10g coconut oil or 5g butter

• 85g icing sugar

Method

• Break the chocolate up and place in a microwaveable bowl

• add the oil or butter to the bowl

• Microwave for 30secs then remove & stir and repeat that process until all the chocolate is melted and runny.

• Add the icing sugar to the melted chocolate, stir continuously whilst adding.

• You want the consistency to be spreadable but stiff.

• Place in the fridge until the biscuits are completely cool and you are ready to use the filling.

• Add the filling to one biscuit to the bottom of it. (add the filling in the middle)

• Press the second biscuit to the filling (bottom on the filling)

• Keep at room temperature and eat up to 3 days or in the fridge for eating up to a week.

Happy baking!

Bread week is next…

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