I've had the urge to make biscuits recently, so have done a few different ones this week, one of them I completely forgot to take photos of, but will include the recipe, I'm sure that I will do them again and can take a photo next time.
The first ones I've been doing for a few years, this recipe is taken from Nigella Express.
TOTALLY CHOCOLATE CHOCOLATE CHIP COOKIES
125g dark chocolate
150g flour
30g cocoa, sieved
1 tsp bicardbonate of soda
1/2 tsp salt
125g butter
75g light brown sugar
50g white sugar
1 tsp vanilla extract
1 egg
350g dark chocolate chips
Preheat the oven to 170 c/gas mark 3. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
Cream the butter and sugars in another bowl - I do this in a food processor. Add the cooled melted chocolate and mix together.
Beat in the vanilla extract and egg and then mix in the dry ingredients. Finally stir in the chocolate chips.
Scoop out about 12 equal sized mounds and place on a lined baking sheet about 60cm apart. Do not flatten.
Cook for about 18 mins.
Leave to cool slightly on the baking sheet for about 5 mins, then transfer them to a cooling rack to harden as they cool.
VIENNESE BISCUITS
Again, this is a lovely recipe and one that I've had for years and they always turn out well. Although, I must admit that I haven't done them for quite a while. The recipe came from one of my first cookery books which was given to me in 1977 - Day by Day Cooking by Mary Berry. I tend to double this recipe to make more!
100g soft butter
25g icing sugar
150g plain flour
Melted chocolate to dip the ends in.
Cream the butter and sieved icing sugar until very soft. I tend to do this in a food processor, which I find easier.
Stir in the sieved flour and mix well. This will become quite stiff, but you can always add a touch of milk to make it easier to work with.
Put the mixture into a piping bag - disposable one is so much easier.
Pipe on to a baking sheet (lined with grease proof paper so they don't stick), either in small circles, rosettes or fingers.
Place in the fridge or a cold place for at least 15 mins to chill.
Bake in a moderate oven until they are just beginning to turn golden, about 10 mins. Cool on a wire rack.
You can then either fill them with a buttercream:
50g butter
100g icing sugar
Or just dip each end of them into melted chocolate and leave to set. I prefer just to have the chocolate as I find that they are too sweet with the buttercream in, but your choice!
Another old and favourite recipe is this one taken from an old recipe book from M&S; Cakes, Pastries and Bread.
BUTTER SHORTBREAD
100g plain flour
50g cornflour
50g caster sugar
100g butter
Sieve together the flour and cornflour. Add the sugar. Rub in the butter. The mixture will become crumbly at first, but continue rubbing in with your fingers until it clings together in heavy lumps.
Turn on to a working surface lightly dusted with flour or cornflour and knead lightly. Roll out to a 20cm circle and place on a greased baking sheet. Prick over the top with a fork and mark into 8 to 10 portions and flute the edges with your fingers.
Bake in a moderate oven for about 30 mins until the shortbread is cooked but not browned. Leave on a tray for 10 mins, then lift off with a fish slice and place carefully on a wire rack to cool.
Cut into portions, then you can either leave them like this or just drizzle lines of melted chocolate over it. Lovely!
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