Monday, 9 December 2013

Advent Calendars & Chocolate Biscuits

“Better late than never, but never late is better..” (Drake)

Yes, it’s that time of year again & even though it’s almost halfway through the month, these biscuits are just too cute to not share with you!

The biscuits are based on a recipe I found on the BBC Good Food website, (click here for the link). I’m always on the look-out for a nice biscuit recipe, personally I’m into crunchy biscuits rather than soft ones. I found that the combination of the dark chocolate and the thick layer of white chocolate made this a really tasty mix.

Chocolate, ginger and white chocolate biscuits
• 300g plain flour
• 50g cocoa
• 1.5 tbsp ground ginger
• 120g butter, cubed
• 120g molasses or brown sugar
• 140g golden syrup
• 200g white chocolate
• Glitter, sprinkles and royal icing to decorate
• Put the flour, cocoa, ginger, butter and sugar in a processor, and mix until you can’t see any lumps of butter. You can also rub in the butter using your fingers. Slowly pour in the syrup and pulse until you get a smooth dough.
• Take about a quarter of the dough at a time and roll out between 2 sheets of baking parchment to the thickness of a £1 coin. Leave to chill in the fridge for 30 minutes.

• While the biscuits are in the fridge, heat the oven to 180C/160C fan/gas 4.
• Peel away the top layer of baking paper and use cookie cutters to make shapes. Circles, triangles, stars and Christmas shapes, whatever takes your fancy. Leave a small space between each biscuit as they spread slightly while they cook.
• Continue rolling and shaping all the remaining dough and trimmings while you bake a tray at a time, until all the dough is used up and you have at least 24 biscuits.
• Bake for 8-10 mins until firm. The time needed in the oven will vary according to the size of your cookies and your oven. It might be an idea to test with one or two first. My first batch burnt because I left them in for too long! Leave the biscuits to cool completely before decorating.
• While the biscuits are cooling, melt the white chocolate. White chocolate has a lower boiling point than milk chocolate so can be a bit tricky. Click here for step-by-step instructions on how to do it

• Pipe a border around the edges of the biscuits and then cover completely using the melted white chocolate. If you don’t want perfect edges you can cover the biscuits using a spoon.
• Whilst the chocolate is drying, add sprinkles, glitter and anything else you want to use to decorate. I piped on numbers using coloured royal icing, but seeing as we are almost halfway through the month, it’s arguable if that’s totally necessary!

Let me know how you get on!
Peace & Love
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