contagious chocolate biscuits

YummMmmMm! ๐Ÿ˜€

Yields: 22


Biscuit dough:

1 cup plain flour

1 egg

1/2 tsp baking soda (or 1 tps baking powder)

1/4 tsp salt

70g dark chocolate

1/3 butter (room temp)

1/2 cup sugar

Chocolate topping:

70g dark chocolate

1/4 cup milk (preferably full cream)


LIGHTLY grease parchment paper with oil or butter. Leave aside on a (slightly deep) baking tray.

In a double boiler, usually bowl over pot of simmering water, place the chocolate, butter and sugar. Leave until melted. Mix through so the three ingredients are well combined. Leave aside to cool slightly.

In another bowl, add the flour, baking soda, and salt. Mix with an electric mixer to achieve a sifted flour effect.

In a third bowl, beat the egg with the mixer.

When chocolate mixture has cooled slightly, add the egg and immediately beat (so the egg doesnโ€™t cook!)

Add the dry ingredients gradually (in 2 or 3 parts).

Continue mixing until the ingredients are well combined.

Place the entire mixture on the greaseproof (parchment) paper

Place in the freezer for 15-20 minutes[1].

Preheat the oven to 180 degrees celsius.

Lightly flour a bench and rolling pin. Remove the dough from the freezer and begin to roll out to achieve a desired thickness. I rolled mine out to about half a centimetre.

Cut using your favourite cookie cutter. I used a jagged edge cookie cutter for some extra fun.

Grease a baking tray and begin to place the biscuits on it.

Repeat with any remaining dough until the tray is full.

Pop the tray into the oven for 10-15 minutes.

When cooked, you can immediately remove the biscuits with a cake slice utensil and leave on a cooling rack to chill. I did this so as to use the baking tray again for another batch. If you are going to make more than 1 batch in the same tray, remember to spray it each time you use it! –I don’t like to put 2 trays at once, just so that everything can cook evenly. ๐Ÿ™‚

Roughly chop the hazelnuts and leave aside.

For the chocolate topping, melt the chocolate in a double boiler.

Note: adding milk will cause the chocolate to “curd”, hence:

Add the milk and stir vigorously until all curds are completely integrated into the chocolate-milk mixture. You should have a gorgeously shiny chocolate ganache-looking chocolate mixture! ๐Ÿ˜€

There are two ways to cover the biscuits:

1. Pour the chocolate mixture over all the biscuits – but that’s a waste of chocolate; OR

2.ย Dip the top of your biscuits into the chocolate mixture.ย I did this with my fingers, if you have any fancy utensils, then use them. Keep the bowl of chocolate on the pot (even after turning off the stove) just to keep the chocolate from seizing up.

Make sure any excess chocolate drips off before you leave aside.

Repeat this for all the biscuits.

Take a small amount of hazelnuts (with the tips of your fingers).

Place a some of it in the centre of a biscuit.

Repeat until all biscuits have a hazelnut mound ๐Ÿ™‚


[1] You can prepare this dough weeks in advance! Just be sure to keep it in the freezer always. You can leave it on a bench to defrost, or place in the microwave for 5 seconds on the “high” setting (whoever said you needed fancy defrost settings?!) ๐Ÿ™‚


4 thoughts on “contagious chocolate biscuits

    • fatisrecipes says:

      Thanks Rufus…. I’m thinking that lots of people might look down upon me or think I’ve gone completely crazy for adding milk to the chocolate. When I make this recipe I use compounded chocolate so it really needs it – and the result is too good to not risk the curding ๐Ÿ™‚
      Would add these to a square cloth or cellophane and wrap a beautiful batch for mum (in such a case, love heart cookie cutters are a better choice)….

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