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19 December 2006 @ 08:40 pm
Fudge Cookies and Chocolate Crackle-Top Biscuits  
The Lilster decided to make biscuits (that's cookies for you foreigners) to give as gifts to her family this year. It was a lot more expensive and time-consuming than I had anticipated, but she really went all out, with hand-painted containers, little cellophane bags, and a selection of biscuits. I'm sure the oldies will love it.

These two recipes which came from this fab new website were our two favourites, particularly the fudge cookies, which are TO. DIE. FOR. I am considering making some more for when yagyob comes to visit this weekend - I'll have to see if I can summon up the energy. objet_a ate all the others. :-(


Fudge Cookies

125g butter, chopped
200g dark cooking chocolate, chopped
2 tablespoons cocoa powder
2 eggs, lightly beaten
1 cup caster sugar
1 cup plain flour
2 tablespoons self-raising flour
100g white chocolate, chopped
1/3 cup desiccated coconut

Preheat oven to 180°C. Grease and line 2 baking trays with baking paper.

Place butter and dark chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 1 to 2 minutes, stirring every minute with a metal spoon, or until melted and smooth. Stir cocoa into warm mixture. Cool for 5 minutes.

Stir in eggs and sugar. Sift flours over mixture. Stir to combine. Fold in white chocolate and coconut. Roll heaped tablespoonfuls into balls. Place on trays, allowing room to spread.

Bake, 1 tray at a time, for 10 to 12 minutes or until tops are a little cracked. Stand for 5 minutes. Transfer to a wire rack to cool.

NOTE: Consistency can vary due to the cocoa content of the chocolate used (the higher the content, the softer the dough). You might need to refrigerate mixture in step 3 before you can roll into balls.

Chocolate Crackle-Top Biscuits

50g butter, chopped
100g good quality dark chocolate
1 egg, at room temperature
1/2 cup brown sugar
2/3 cup plain flour
3/4 teaspoon baking powder
1 tablespoon cocoa powder
2/3 cup pure icing sugar

Place butter and 50g chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, or until melted and smooth.

Using an electric mixer, beat egg and brown sugar in a small bowl on high speed until thick. Stir in chocolate mixture.

Sift flour, baking powder and cocoa over chocolate mixture. Mix well.

Chop remaining chocolate into small pieces. Stir into dough. Cover and refrigerate for at least 1 hour or until firm enough to roll.

Preheat oven to 180°C. Line 2 baking trays with baking paper. Roll heaped teaspoonfuls of dough into balls. Roll in icing sugar to coat. Place biscuits on trays, allowing room to spread.

Bake biscuits for 12 minutes or until firm. Stand on trays for 10 minutes before transferring to a wire rack to cool. Serve.
 
 
 
morty_baby on December 19th, 2006 06:05 pm (UTC)
I am in the process of baking 5 thousand (well it seems like that many) gingerbread men. I am beginning to hate men. What is caster sugar and where does the fudge part come in? It just tastes like fudge?
And speaking of which...

Photobucket - Video and Image Hosting
angriest_girl on December 20th, 2006 09:37 am (UTC)
I had to get Ben to look it up in Wikipedia! Apparently caster sugar is what you foreigners call "superfine" sugar.

Also, I LOLed at your macro. You devil. ;-)
plb on January 12th, 2007 02:03 am (UTC)
That FAB new website is UNREAL

the mango chicken salad....YUMMMMMM

I love salad