Request post - 3

 

    Ros asked for "more pictures of mouthwatering cakes", and it's true that we haven't featured a cake here for a while  - must remedy that. In the meantime, I have baked a batch of biscuits, so for your delectation, ladies and gentlemen, here are Chocolate Brazil Soft-Baked Biscuits from "Green and Black's" Chocolate Recipes.  I altered the recipe slightly as I didn't have the required wholemeal self-raising flour; my 'version' is given below. So far, these are disappearing fast, which is always a good sign.

75g/3oz unsalted butter
60g/2 1/2 oz caster sugar
1 large egg
75g/3oz wholemeal flour
75g/3oz self-raising flour
1/2 tsp vanilla extract
1-2 tblsps milk
75g/3oz dark chocolate*, roughly chopped
75g/3oz milk chocolate*, roughly chopped
50g/2oz brazil nuts, chopped
pinch of salt

Preheat oven to 180/350/gas 4 (I used the Aga baking oven with the rack on the floor). Line a tray with baking paper.

Cream butter and sugar, beat in egg, fold in flour and salt. Add the vanilla and enough milk to give a soft but not sticky dough. Mix in the chocolate and nuts. The original recipe says to roll out and cut into rounds, but I just put 16 heaped spoonfuls onto the tray, spaced out to allow for spreading. Bake for 15-20 mins and leave to cool for a bit before transferring to a wire rack.

* Recommended cocoa solids are 60% for the dark and 34%for the milk.

Comments

[Cheryl]

Oh, I'd forgotten that I have that recipe book! Good reminder and scrumptious-looking cakes!