Biscuits! Chocolatey ones! And shortbread! Oh and then more chocolate! Yes! I’m struggling to work out how to start this post, so just lots of exclamations about the general core factors of this bake will have to do. A friend of mine was holidaying a few weeks back in sunny Brighton and got robbed from her hotel room. That stinks! And in the spirit of Cake Care Package (want one, pop me an email, the site is coming along at the mo) I decided to send her something to cheer her up. I opted for double chocolate shortbread biscuit then grabbed some white chocolate for dipping (I may have ‘accidentally’ dropped a whole biscuit it…).
This is a recipe I had in my backlog, sort of a back up for when I haven’t got anything else to post. That actually isn’t the case at the moment, as I’ve got a few things lined up. But it’s National Chocolate Week (or another one of those made up “awareness” weeks brands are usually behind) so what better opportunity to post something so chocolaty? I’m also stuck in bed full of lurgy. I’ve marathoned the whole first season of Once Upon A Time and I can’t decide whether I like it because it’s good, or like it because it’s awful(ly good). This is a good break from my autumn recipes as my next 3-4 are going to be fairly extreme on the fact.
I also accidentally caved on the weekend when looking at the urban outfitters sale and bought a new cake stand. It’s got a pillar that looks like an owl, I mean, who wouldn’t want or need that…? I need to not spend any more money this month I think.
Tip: Bake for a little longer if you want these nice and biscuity, or take them out as soon as they look done if you want a bit more chew.
- 175g butter, softened
- 85g golden caster sugar
- 200g plain flour
- 2 tbsp cocoa powder
- 100g chocolate chips, milk or dark
- 150g white chocolate
- Cream together the butter and sugar until well combined.
- Sift together the flour and cocoa powder before combining with the butter and sugar. Stir in the chocolate chips until they are well distributed.
- Halve the mixture and roll each into a log about 5cm thick. Wrap in greaseproof paper or cling film and chill for at least 1 hour.
- Preheat the oven to 180°C(160°C fan assisted) and line 2 baking trays with baking parchment.
- Slice the logs into 1cm thick rounds and spread them evenly over the baking sheets.
- Place in the pre-heated oven and bake for 10-12 minutes. Allow to cool on the tray.
- Once cooled, melt the white chocolate in a heat proof bowl over a pan hot water, stirring constantly.
- Dip each of the biscuits into the chocolate and allow to set before eating.