Drumroll ....finally: the moment you've all been waiting for...well, not all - maybe just a few of you...okay - the moment 2 of you have been waiting for ; )
My dark chocolate biscuit recipe!!
I love this recipe because it's really easy to make and makes great, super-tasty cut-out cookies.
One of the secrets to it is to use really good quality cocoa powder. I use the one from our local baking supplies shop, it is labelled "kapong". (Whatever that means - anyone know??)
It's dark and rich and delicious. But I've made these biscuits with standard-supermarket-variety cocoa, and they are still great.
The recipe here is my Christmas adaptation, with the ginger and cinnamon - just omit the spices for the plain chocolate version. (But then give the ginger version a try too, sometime - dark chocolate and ginger is a scrumptious combination!)
So, here it is.....
Dark Chocolate Ginger Cookies
Recipe by Tea, Cake and Create
Preheat the oven to 180'C
300g caster sugar
250g butter, at room temp.
80g unsweetened cocoa powder
1/4 tsp salt.
(omit the following spices for plain dark choc cookies)
2-3 tsp ground ginger
2 tsp ground cinnamon
1-2 TBS milk, if needed
Cream the butter and sugar together. Add the eggs and vanilla. Mix well.
Sift in the dry ingredients. Mix on low speed until the dough just starts to clump. (If the mixture seems too dry, add a couple of tablespoons of milk).
Knead into a ball by hand, then wrap in cling film and refrigerate for 4 hours or overnight.
Take out the fridge about 30minutes before you are ready to roll it out and cut out your shapes. Refrigerate cut out shapes for about 15 minutes before baking.
( For some basic tips on rolling out and cutting out cookies, see here).
Bake at 180'C for approx. 8-12 minutes (depending on the size and thickness of the cookies).
If the baked cookies come out the oven with any bubbles on their surfaces, simply take a cake smoother or a palette knife and gently smooth out the surface while the cookies are still hot.