CHOCOLATE BISCUITS WITH SOFT CHOCOLATE CENTRES
Kids (and grown-ups) love these gorgeous chocolate biscuits - you just can't keep your hands off 'em
Provided by Jamie Oliver
Categories Snacks Halloween recipes Bonfire night recipes British Baking
Time 30m
Yield 30 biscuits
Number Of Ingredients 6
Steps:
- This is a great recipe to make with kids as a treat, as it's very simple and good fun putting the top circle over the chocolate and squashing the edges gently together to stop the chocolate escaping when it cooks.
- This is quite a dry mixture, but don't worry, they are meant to look a bit cracked and rustic, so you can't really go wrong! If you eat these when they have just been cooked the chocolate is quite runny, and if you eat them cold they are nice and gooey. You'll need two cutters, one about 4cm and the other about 5cm.
- Grease a large baking sheet. Cream the butter and sugar together until pale. Beat in the egg yolks, then add the flour and cocoa powder to make a dough. Turn out and knead, then pop it into the fridge for a while. Preheat the oven to 190ºC/375ºF/gas 5.
- On a lightly floured surface, roll about a third of the dough out thinly, then cut out about 30 circles with the smaller cutter (you can do fewer if you want the biscuits bigger). Spread them out on the baking sheet and put a square of chocolate in the middle of each one - make sure you use all the chocolate however many you do. Then roll the rest of the dough out (I always add the leftovers from the first lot of cutting to it and knead it a bit). Cut out the same number of circles with the larger cutter and pop them on top of the chocolate, pressing gently all the way round to seal the edge and keep all the chocolate in.
- Cook in the preheated oven for 10 minutes, and eat them hot or cold.
Nutrition Facts : Calories 238 calories, Fat 13.2 g fat, SaturatedFat 7.8 g saturated fat, Protein 3.5 g protein, Carbohydrate 25.8 g carbohydrate, Sugar 19.9 g sugar, Sodium 0 g salt, Fiber 0 g fibre
CHEWY CHOCOLATE CHIP COOKIES
Enjoy these chewy chocolate chip cookies with a cup of tea. If you have time, leave the dough overnight for the best flavour and texture
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Yield Makes 12
Number Of Ingredients 7
Steps:
- Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
- For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
- Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
- Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 299 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
EASY CHOCOLATE BISCUITS
Try this basic recipe for fail-safe biscuits every time. Make a batch of chocolate chip cookies, or adapt it to include nuts, fruit or your favourite sweets
Provided by Barney Desmazery
Categories Afternoon tea, Treat
Time 40m
Yield Makes 25 biscuits
Number Of Ingredients 6
Steps:
- Beat the butter and sugar together with an optional pinch of sea salt in a bowl until light and fluffy, then beat in the eggs one at a time. Sift over the flour and cocoa powder and beat into the butter mix, then fold through the chocolate chips. The mix can be made up to 2 days ahead and chilled or frozen for a month, or used straight away.
- To bake, heat oven to 190C/170C fan/gas 5. If the mix is at room temperature, place evenly spaced spoonfuls on parchment-lined baking sheets, allowing 2 tbsp for each cookie. If the mix is fridge cold, you can roll it into 40g balls before baking. The balls can be frozen and the biscuits baked from frozen, but they'll need a few minutes more. Bake for 12-15 mins until spread out and crusty around the outside. Leave to cool slightly and enjoy warm, or leave to cool completely and eat cold. The biscuits will keep in a tin for three days.
- As an optional extra, the biscuits can be dipped in chocolate. To do this, melt your chosen type of chocolate in a bowl over a pan of simmering water or in the microwave. Leave to cool a little, then dip half of each biscuit in the chocolate and leave them on parchment-lined trays somewhere cool to set. Again, the dipped biscuits will keep for up to three days in a tin or lidded plastic container.
Nutrition Facts : Calories 243 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.35 milligram of sodium
CHOCOLATE FUDGE CRINKLE BISCUITS
Use storecupboard ingredients to make these moreish chocolate fudge crinkle biscuits. They make the perfect partner to a coffee as an afternoon treat
Provided by Anamaria Cook
Categories Afternoon tea, Treat
Time 30m
Yield Makes 35-40 mini biscuits
Number Of Ingredients 7
Steps:
- Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
- Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.
- Bake in the centre of the oven for 10 mins - they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.
Nutrition Facts : Calories 67 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
VINTAGE CHOCOLATE CHIP COOKIES
An easy chocolate chip cookie recipe for soft biscuits with a squidgy middle that will impress family and friends. Make plenty as they're sure to be a hit
Provided by Valerie Barrett
Categories Afternoon tea, Treat
Time 25m
Yield Makes 30
Number Of Ingredients 9
Steps:
- Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
- Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.
- Beat in 2 tsp vanilla extract and 1 large egg.
- Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.
- Add 200g plain chocolate chips or chunks and stir well.
- Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.
- Bake for 8-10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
- Leave on the tray for a couple of mins to set and then lift onto a cooling rack.
Nutrition Facts : Calories 121 calories, Fat 6.3 grams fat, SaturatedFat 3.8 grams saturated fat, Carbohydrate 14.7 grams carbohydrates, Sugar 9.5 grams sugar, Fiber 0.5 grams fiber, Protein 1.3 grams protein, Sodium 0.2 milligram of sodium
SOFT CHOCOLATE COOKIES
Your family will find these chocolate cake-like cookies irresistible!
Provided by Frankie
Categories Desserts Cookies Chocolate Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated; beat in last egg along with vanilla extract. Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into butter mixture until just incorporated; mix in chocolate chips.
- Roll dough into 2-inch balls, or drop spoonfuls of dough 2 inches apart, onto ungreased baking sheets.
- Bake in preheated oven until edges of cookies are firm, 10 to 12 minutes. Remove to wire racks. Dust warm cookies with confectioners' sugar, if desired.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 21.5 g, Cholesterol 23.9 mg, Fat 7 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 109.6 mg, Sugar 15.1 g
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- Grease a large baking sheet. Cream the butter and sugar together until pale. Beat in the egg yolks, then add the flour and cocoa powder to make a dough. Turn out and knead, then pop it into the fridge for a while. Preheat the oven to 190ºC/375ºF/gas 5.
- On a lightly floured surface, roll about a third of the dough out thinly, then cut out about 30 circles with the smaller cutter (you can do fewer if you want the biscuits bigger). Spread them out on the baking sheet and put a square of the chocolate in the middle of each one – make sure you use all of the chocolate however many you do. Then roll the rest of the dough out (I always add the leftovers from the first lot of cutting to it and knead it a bit). Cut out the same number of circles with the larger cutter and pop them on top of the chocolate, pressing gently all the way round to seal the edge and keep all the chocolate in.
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