Show us your biscuits
Discussion
I make these, adapted from Nigella - very tasty.
for the biscuits
250 grams soft butter
150 grams caster sugar
40 grams cocoa powder
60 grams roasted hazelnuts, chopped
300 grams plain flour
½ teaspoon bicarbonate of soda
1 teaspoon baking powder
for the topping
2 tablespoons cocoa powder
175 grams icing sugar
60 ml boiling water (from a kettle)
1 teaspoon vanilla extract
sprinkles
Method
1) Preheat the oven to 170°C/gas mark 3/325ºF and line a baking sheet with Bake-O-Glide or baking parchment.
2) Cream the butter and sugar in a bowl and, when you have a light, soft, whipped mixture, beat in the 40g / one-third cup cocoa powder (sieving if it is lumpy) and, when that’s mixed in, beat in the flour with the bicarb and baking powder. Stir through the roasted hazelnut pieces.
3) Pinch off pieces about the size of a large walnut, roll them into balls, then slightly flatten into fat discs as you place them, well spaced, on your baking sheet; you should get about 12 on at a time.
4) Bake each batch for 15 minutes; even though the biscuits won’t feel as if they’ve had enough time, they will continue to cook as they cool. They will look slightly cracked on top,
5) To make the topping, put the cocoa powder, icing sugar, water and vanilla extract into a small saucepan and whisk over a low heat until everything’s smoothly combined. Take off the heat for 10 minutes.
6) When the biscuits are cool, drizzle each one with a tablespoonful of chocolate glaze – to glue the sprinkles on in a minute – using the back of the spoon to help spread the mixture, though an uneven dribbly look is part of their charm.
7) After you’ve iced 6 biscuits, scatter with some of the sprinkles, and continue thus until all the biscuits are topped.
for the biscuits
250 grams soft butter
150 grams caster sugar
40 grams cocoa powder
60 grams roasted hazelnuts, chopped
300 grams plain flour
½ teaspoon bicarbonate of soda
1 teaspoon baking powder
for the topping
2 tablespoons cocoa powder
175 grams icing sugar
60 ml boiling water (from a kettle)
1 teaspoon vanilla extract
sprinkles
Method
1) Preheat the oven to 170°C/gas mark 3/325ºF and line a baking sheet with Bake-O-Glide or baking parchment.
2) Cream the butter and sugar in a bowl and, when you have a light, soft, whipped mixture, beat in the 40g / one-third cup cocoa powder (sieving if it is lumpy) and, when that’s mixed in, beat in the flour with the bicarb and baking powder. Stir through the roasted hazelnut pieces.
3) Pinch off pieces about the size of a large walnut, roll them into balls, then slightly flatten into fat discs as you place them, well spaced, on your baking sheet; you should get about 12 on at a time.
4) Bake each batch for 15 minutes; even though the biscuits won’t feel as if they’ve had enough time, they will continue to cook as they cool. They will look slightly cracked on top,
5) To make the topping, put the cocoa powder, icing sugar, water and vanilla extract into a small saucepan and whisk over a low heat until everything’s smoothly combined. Take off the heat for 10 minutes.
6) When the biscuits are cool, drizzle each one with a tablespoonful of chocolate glaze – to glue the sprinkles on in a minute – using the back of the spoon to help spread the mixture, though an uneven dribbly look is part of their charm.
7) After you’ve iced 6 biscuits, scatter with some of the sprinkles, and continue thus until all the biscuits are topped.
arfur sleep said:
And the recipe would be where?
I bastardised this one:http://www.bbcgoodfood.com/recipes/69606/lemon-mer...
Its a cupcake recipe but I used it to create 4 muffins and cooked them a little longer.
I did an initial 15 mins without lemon curd in, scooped out some of the middles and spooned in lemon curd, another 5 mins in the oven then piped the meringue on and put them back in for another 15 mins.
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