It has been a while since my last post due to my computer having major issues. Thankfully these are all fixed and it is back to business once again.
I have been making these biscuits for a while now and they have become one of my grandsons favourites. Originally a recipe from Country Women’s Association Biscuits and Slices recipe book which I read recently.
Because I am trying to incorporate spelt flour and other healthier options in to some of my cooking, I felt this recipe would lend itself very well.
I decided to put a nut (in this case cashew) on top of the biscuit and sprinkle some of them with salt for a point of difference.
This is one of the easiest biscuit recipes to make, but if you want to obtain a nice shape you do need to let the mixture sit a while to become more firm. These biscuits are not sweet, in fact to some they may seem bitter due to the 70% cocoa used. If you want a sweeter biscuit lower the % of cocoa in your chocolate choice.
On this batch of biscuits I changed the nut to a macadamia which also went really well with the chocolate. You can leave the nuts off and just have them plain or use any thing else, like chocolate chip, cherry, etc.
I hope you enjoy these as much as we do.
- 125g cooking chocolate 70% cocoa (see notes below)
- 125g butter softened
- 2 tablespoons coconut sugar (you can substitute normal sugar)
- 2 tablespoons condensed milk
- 1 cup spelt flour
- 2 teaspoons baking powder
- Optional - nuts for topping
- Pre-heat oven to 180˚C.
- Line a tray with baking paper.
- Melt chocolate over a pot of hot water stirring occasionally (or use a microwave)
- In a separate bowl cream butter and sugar together.
- Add condensed milk and melted chocolate to creamed mixture.
- Sift flour with baking powder and add to chocolate mixture.
- Put small balls of mixture onto baking trays (see notes below).
- If using, put nuts etc on top of biscuits.
- Bake for 15-20 minutes.
- Cool on trays and then put on cooling racks.
- Store in an airtight container.
- For a slightly sweeter biscuit lower the % of cocoa in the chocolate you use.
- Mixture needs to cool a little to allow for ease of rolling mixture into balls.