We are heading into the time of year where everyone starts getting into holiday mode. Festive Season decorations are up in stores, the days are long and sunny and those lucky enough to get some leave over December have started counting down the days.
For me, growing up, this time of the year meant family vacations to my grandparents and tins upon tins filled with any type of biscuit you can imagine. All home baked and a variety of flavours, shapes and decorations. I don’t think there was ever even a crumb left at the end of our visit. The familiar sound of the kettle whistling on the big gas stove meant tea time and had us quickly appear from nowhere. We used to sit around the big kitchen table with our tea and biscuits and tell stories, share laughter and play endless rounds of card games.
My ultimate favourite still to this day would have to be a chocolate biscuit and I have found the perfect recipe that’s easy enough to make at home. I found Best Chocolate Cut-out-cookie recipe on youtube and is a recipe by the fabulous Cupcake Jemma, who definitely is an inspiration to all of us.
The recipe makes about 20 medium sized biscuits (about 6.5 cm in diametre) with a beautiful softer texture that makes them so moreish. You can easily use a smaller cookie cutter to make more and they also hold their shape very well so feel free to be daring and creative with the shapes. To decorate I dip half the biscuit in some melted chocolate and cover with sprinkles or coconut and because of the softer texture these will also make great sandwhich cookies
Best Chocolate Biscuits
Servings: 15-20 biscuits
Time: 1/2 hr to rest, 10 mins baking
Difficulty: moderately easy
Attribute: Cupcake Jemma
- 220g cake flour
- 1/2 teaspoon baking powder
- pinch of salt
- 145g sugar
- 125g butter softened
- 1 teaspoon vanilla
- 1 large egg
- 40g cocoa powder
Mix together the flour, baking powder and salt and set aside. In a mixing bowl, beat together sugar and butter until just mixed. Add vanilla & egg and beat again until just mixed. Add in cocoa and give it another quick mix until combined.
Add half the dry mix to the batter and fold in with a spatula or wooden spoon until it starts coming together. Fold in rest of dry ingredients. Be careful not to overwork the dough, you just want to combine everything. Once mixed you can mold the dough into a ball, wrap in clingwrap and rest in fridge for 30-40 minutes (30 minutes minimum)
Heat oven to 175°C.
Remove your dough from fridge and lightly dust your rolling surface and rolling pin with flour. Roll out to about 6mm thick. Cut out your shapes (lightly dust your cookie cutter in flour so they don’t stick) and place on a baking sheet. The inbetween bits of dough can be rolled out a second time but any more and you’ll lose the soft texture of the cookies.
Bake for about 9-10 minutes
Pack them on a rack to cool
Decorate as you wish or enjoy them plain as is.
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