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
FRENCH MIKADO CHOCOLATE BISCUIT
Crunchy chocolate stick to have as a snack. They looks like the popular Japanese Pocki or French mikado brand.
Provided by sweetashoneyconz
Categories European
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix the condensed milk with the water in a bowl.
- In a large bowl pour the flour and add salt, sugar, baking powder and soft unsalted butter.
- Use your finger to rub the butter into the flour mix. Keep rubbing until it looks like cornmeal. It take around 5 minutes.
- Add the condensed milk mixture and blend well to create a 'ball'.
- Transfer the dough into plastic wrap.
- Refrigerate for 20 minutes. Do not leave it longer or the dough will become really hard and it will be impossible to roll out.
- Preheat the oven at 200°C.
- Remove the dough from the fridge and divide the dough in small balls (size of a walnut).
- Roll each ball into a 20 cm long stick with the thickness of a chopstick. Make sure that all your stick have similar size. If you have 2 different size cook them on separated baking sheet. Large stick required a longer cooking time.
- Transfer your stick into a baking sheet.
- Cook for 8-10 minutes at 200°C or until the stick are golden brown.
- Let them cool for at least 2 hours before covering them with chocolate. I usually leave them 12 hours but you do not have too wait so long.
- First you have to prepare a stick holder. It is where the covered stick biscuit will stand to cool down. I took an empty box of nappies (of course you can use any other packaging shoes box, eggs cages, pizza box etc) and I drilled holes with a scissors.
- Melt chocolate in the microwave. The best way to do not overcooked the chocolate is to melt it 30 seconds then mix well with a teaspoon. Start again until the chocolate is melted, shiny and not too warm (you should be able to dip a finger inside without burning you). It took 2 minutes with my microwave but it depends on yours.
- Use a pastry brush. Dip the brush in the melted chocolate and cover ¾ of the stick biscuit.
- Keep the stick few seconds head down to let the extra chocolate to flow.
- Twist if it is it flowing and stand on the cake stand.
- Repeat for each stick.
- The thickness of chocolate depends on taste. The original recipe contain only a thin layer of chocolate.
- At this stage you could be creative and add some sprinkles on the chocolate.
- Leave them on the stick stand for 3 hours at room temperature. Do not put them in the fridge or the dark chocolate will turn white.
Nutrition Facts : Calories 196.8, Fat 8.1, SaturatedFat 5, Cholesterol 22.2, Sodium 407.1, Carbohydrate 27.4, Fiber 0.7, Sugar 8.3, Protein 3.7
CHOCOLATE ANZAC BISCUITS
I got this recipe from the Sunday Magazine in the Herald sun by Donna Hay. I wanted to take a picture, but they were gone by the time I got the camera out! A yummy addition to the great Aussie favorite!
Provided by Tisme
Categories Dessert
Time 22m
Yield 24 BISCUITS, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 160°C Place the oats, flour sugar and coconut in a bowl and stir to combine; set aside.
- Place the butter and golden syrup in a small saucepan over a low heat and stir until melted and combined. Place the water and bicarbonate of soda in a bowl, stir to combine and add the butter mixture. Pour the butter mixture in with the oats mixture and stir until well combined.
- Place tablespoons of the mixture onto baking trays lined with baking paper, allowing room for spreading. Flatten slightly and bake for 10-12 minutes or until golden in colour. Allow to cool on the tray. Spread 1 tablespoon of melted chocolate on the base of each biscuit and place the biscuit chocolate side up, on a wire rack until set. Make about 24.
Nutrition Facts : Calories 141.9, Fat 8.4, SaturatedFat 5.5, Cholesterol 11.1, Sodium 76, Carbohydrate 17.2, Fiber 1.5, Sugar 8.5, Protein 1.8
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