CHOCOLATE BISCUITS
These chocolate biscuits have a unique, yet delicious light, chocolaty taste. They are crispy on the outside, and soft and chewy in the inside.
Provided by Safiya
Categories Desserts Cookies Drop Cookie Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Combine the powdered hot chocolate, sugar, baking powder, oats, and flour. Mix in the butter or margarine.
- Beat the eggs with the milk. Stir the beaten eggs into the flour mixture and mix until combined.
- Drop tablespoons of dough onto the prepared baking sheet. Let sit for 5 minutes then bake at 350 degrees F (175 degrees C) for 10 to 15 minutes. Let cookies cool on baking sheet for 5 minutes before removing or eating.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 41.2 g, Cholesterol 73.4 mg, Fat 7.3 g, Fiber 2.1 g, Protein 6.8 g, SaturatedFat 3.6 g, Sodium 212.4 mg, Sugar 15.9 g
CHOCOLATE BISCUIT CAKE
Prince William broke with royal tradition by having a groom's cake at his wedding to Kate Middleton in 2011, requesting a classic British icebox cake (or fridge cake, as the Brits say). It's made out of McVitie's biscuits and lots of chocolate. The cake is also said to be a favorite of his grandmother Queen Elizabeth, who likes eating a slice with her afternoon tea.
Provided by Food Network Kitchen
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and toast in the oven, stirring occasionally, until golden, about 10 minutes. Let cool, then chop.
- Butter the bottom and sides of an 8-inch springform pan; set aside. Toss the hazelnuts and cookies in a large bowl. Combine the butter, golden syrup and salt in a medium saucepan over medium heat and cook, stirring, until the butter is melted (do not boil). Remove from the heat and stir in the chocolate, cocoa powder and vanilla until smooth, then whisk in the chocolate-hazelnut spread.
- Pour the chocolate mixture over the cookie mixture and stir to coat. Transfer to the prepared pan and press down evenly until tightly packed. Place a piece of plastic wrap directly onto the surface and refrigerate until set, at least 6 hours or overnight.
- Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream and golden syrup in a small saucepan over medium heat, stirring occasionally, until the syrup dissolves and the mixture is just bubbling around the edges. Pour over the chocolate and let stand 5 minutes, then stir until smooth. Let sit at room temperature until thickened but still pourable, 30 minutes to 1 hour. (It should look like a soft pudding.)
- Remove the cake from the refrigerator and let sit at room temperature, 45 minutes. Remove the springform ring and invert the cake onto a cake stand or serving plate; remove the bottom of the pan. Pour about one-third of the cooled ganache over the top of the cake and gently spread with a small offset spatula, allowing the excess to drip down the sides. Repeat with the remaining ganache in two more batches until the top and sides of the cake are covered. Sprinkle mini chocolate chips around the top edge of the cake.
CHOCOLATE AND BISCUITS RECIPE
Sometimes called chocolate gravy, this is one of my earliest food memories. I loved it when Mama made this for breakfast. Hot chocolate sauce over freshly baked homemade biscuits. Also great as a topping for ice cream too.
Provided by Steve Gordon
Categories Breakfast
Time 11m
Yield Varies
Number Of Ingredients 5
Steps:
- Place sugar in a Medium sized sauce pot.
- Add the cocoa powder.
- Add the salt.
- Whisk all the dry ingredients together.
- Add water.
- Place over Medium heat on stove top.
- Stirring constantly, bring mixture to a boil.
- Continue to stir for one minute. Remove from heat.
- Add the vanilla flavoring, stirring it in until fully combined.
- Pour syrup over freshly baked, split biscuits.
- Enjoy!
CHOCOLATE BISCUIT CAKE
A cake made of British cookies and dark chocolate will be Prince William's groom's cake. It's a cake made from cookies!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 12
Number Of Ingredients 7
Steps:
- Line a 6- or 8-inch round cake pan with foil. Spray with nonstick cooking spray. Break each of the biscuits into 1-inch pieces; set aside.
- In medium bowl, place 1 1/3 cup chocolate chips; set aside. In 1-quart saucepan, heat 2/3 cup whipping cream and 2 tablespoons butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth.
- Add biscuit pieces to chocolate mixture, gently fold until all pieces are coated. Spoon into the prepared cake pan. Gently press mixture into pan. Refrigerate cake for 3 hours or until firm.
- Remove cake from cake pan and turn upside down onto a serving plate. Remove foil. In small bowl place remaining 2/3 cup chocolate chips. In 1-quart saucepan, heat remaining 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth. Pour the melted chocolate over the cake; frost top and sides using a butter knife or offset spatula. If desired, decorate with melted milk chocolate.
Nutrition Facts : ServingSize 1 Serving
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
SIMPLE CHOCOLATE BISCUITS
Make and share this Simple Chocolate Biscuits recipe from Food.com.
Provided by Noo8820
Categories Drop Cookies
Time 35m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 180°C, and line a baking sheet with non stick paper.
- Put the butter and sugar in a bowl and beat until fluffy.
- Melt 75g of the chocolate. Chop the remaining chocolate into little chunks.
- Add the melted chocolate into the butter mixture and mix until smooth.
- In a separate bowl sift the flours, cocoa and baking powder. Beat it into the chocolate mixture. Stir in the chocolate chunks.
- Drop teaspoon size balls onto baking sheet, press down slightly. Bake for 20-25 minutes until crisp on the outside. They may be a little soft in the middle--this is the melted chocolate. Allow to cool on the tray.
Nutrition Facts : Calories 148.7, Fat 9.7, SaturatedFat 6, Cholesterol 13.4, Sodium 18.2, Carbohydrate 16.8, Fiber 2.1, Sugar 6.4, Protein 2.4
CHOCOLATE BISKVI
Make and share this Chocolate biskvi recipe from Food.com.
Provided by stormylee
Categories Dessert
Time 2h50m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 11
Steps:
- Line a cookie sheet with parchment paper.
- Grate almond paste and mix with sugar and egg whites till light and fluffy.
- Pipe the batter onto the parchment paper: make 30 round bases with a diameter of about 4 cm.
- Smooth the bases with your finger if needed.
- Let stand at room temperature for 30 minutes.
- In the meantime, preheat oven to 175 C.
- After the 30 minutes, bake the cookie bases in the preheated oven for 15-20 minutes.
- Let cool on the cookie sheet.
- Filling: Mix the butter with sugar and vanilla sugar till light and fluffy using an electric mixer.
- Add egg yolks one at the time, mixing after each addition.
- Dissolve instant coffee into hot water and add the coffee mixture to the butter mixture.
- Spread the filling on the bottom of the baked cookie bases (i. e. flip them around), making pretty, rounded heaps.
- Transfer the cookies into the fridge or freezer for the filling to set.
- The setting will take about 15 minutes in the freezer and about 30 minutes in the fridge.
- Frosting: melt the chocolate with the coconut butter on top of a double boiler.
- Dip the cookies 1-2 times in the chocolate mixture so that the frosting is covered.
- If you need to dip them more than once, let the chocolate set before dipping again.
- Chocolate biskvi will keep 6-8 days in the fridge and about 3 months in the freezer.
- If you want a fancier presentation, pipe the frosting on the cookie bases in decorative designs.
More about "chocolatebiskvi recipes"
CHOCOLATE BISCUITS - DASH OF SANITY
From dashofsanity.com
5/5 (5)Total Time 25 minsCategory BreakfastCalories 232 per serving
- In a medium mixing bowl sift together flour, cocoa powder, baking powder, sugar, cream of tartar, and sea salt.
- Using a pastry blender, your hands, or a knife and fork, cut in the butter until the flour resembles coarse crumbs.
- Add the milk and stir with a fork until the mixture comes together. On a lightly floured surface pull out the dough and knead until it is smooth.
10 BEST CHOCOLATE BISCUIT CAKE RECIPES | YUMMLY
From yummly.com
CHOCOLATE BISCUITS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHOCOLATE BISCOTTI | CHOCOLATE RECIPES | JAMIE OLIVER …
From jamieoliver.com
HOMEMADE BOURBON BISCUIT RECIPE, CLASSIC BRITISH …
From christinascucina.com
DOUBLE CHOCOLATE BISCOTTI - ONCE UPON A CHEF
From onceuponachef.com
CHOCOLATE BISCUIT CAKE - VICTORIA
From victoriamag.com
NIGELLA LAWSON'S CHOCOLATE BISCUITS RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
BEST CHOCOLATE BISCUIT CAKE (NO BAKE) - THE BOSSY …
From thebossykitchen.com
CHOCOLATE BARK RECIPES | ALLRECIPES
From allrecipes.com
CHOCOLATE COOKIE RECIPES | ALLRECIPES
From allrecipes.com
HOW TO COOK THE PERFECT CHOCOLATE BISCUITS – RECIPE
From theguardian.com
CHOCOLATE BISCUITS | CHOCOLATE RECIPES | JAMIE OLIVER …
From jamieoliver.com
EASY CHOCOLATE COOKIES RECIPE - A GREAT EASY BAKE WITH KIDS!
From whattheredheadsaid.com
CHOCOLATE BISKVI - FIVE EURO FOOD - HOME SWEET SWEDEN
From homesweetsweden.com
CHOCOLATE RECIPES & MORE - AMERICAN HERITAGE CHOCOLATE
From americanheritagechocolate.com
MARY BERRY'S CHOCOLATE FORK BISCUIT RECIPE - YEAH FOODIE
From yeahfoodie.com
CHOCOLATE CHIP BISCUIT BOMBS RECIPE - PILLSBURY.COM
From pillsbury.com
CHOCOLATE BISCUIT CAKE | 4 INGREDIENT CHOCOLATE CAKE
From pavaniskitchen.com
CHOCOLATE BISCUITS EASY - 47 RECIPES | WOOLWORTHS
From woolworths.com.au
10 BEST CHOCOLATE BISCUITS DESSERTS RECIPES | YUMMLY
From yummly.com
CHOCOLATE CHIP DROP BISCUITS RECIPE | ERIN JEANNE MCDOWELL
From foodnetwork.com
EASY CHOCOLATE BISCUIT BOMBS - CRAZY FOR CRUST
From crazyforcrust.com
THE QUEEN'S FAVOURITE CHOCOLATE BISCUIT CAKE RECIPE
From lovefood.com
SWEDISH CHOCOLATE BISKVI | HOMEMADE RECIPE.
From mycookingplace.com
CHOCOLATE BISCUIT RECIPES - BBC FOOD
From bbc.co.uk
CHOCOLATE BISCUIT CAKE - JUST SO TASTY
From justsotasty.com
CHOCOLATE CHIP PEANUT BUTTER OATMEAL COOKIES - BAREFEET IN THE …
From barefeetinthekitchen.com
ROYAL CHOCOLATE BISCUIT CAKE RECIPE - A ROYAL FAMILY FAVORITE
From homemade-dessert-recipes.com
CHOCOLATE LASAGNA RECIPE - COOKIST.COM
From cookist.com
CHOCOLATE BUTTERMILK BISCUITS - A COZY KITCHEN
From acozykitchen.com
SWEDISH CHOCOLATE BISCUITS - GREEN KITCHEN STORIES
From greenkitchenstories.com
CHOCOLATE BISCUITS | BAKE TO THE ROOTS
From baketotheroots.de
CHOCOLATE MINT BISCUITS | WITH MINT FILLING - BAKE PLAY SMILE
From bakeplaysmile.com
CHOCOLATE BISCUIT BALLS (3 INGREDIENTS, NO BAKE) - HUNGRY PAPRIKAS
From hungrypaprikas.com
CHOCOLATE FORK BISCUITS - COOKING WITH MY KIDS
From cookingwithmykids.co.uk
CHOCOLATE BISCUIT CAKE | DONAL SKEHAN | EAT LIVE GO
From donalskehan.com
THE BEST CHOCOLATE VEGAN BISCUITS RECIPE - NOURISH YOUR GLOW
From nourishyourglow.com
CHOCOLATE BISCUIT BARS RECIPE | QUICK AND EASY CHOCOLATE BARS
From code2cook.com
CHOCOLATE BISCUITS | BRITISH RECIPES | GOODTO
From goodto.com
EASY CHOCOLATE BISCUITS | AMY TREASURE
From amytreasure.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love