Everyone loves a biscuit (or 4!) but it can be a bit of a bore always having the same old selection to choose from. That’s why I’ve stopped trawling the shelves in the supermarket, hoping for something a bit different, and just started making my own! This recipe is great because they’re so quick to make and so delicious you won’t regret the effort. It’s an adaptation of a Nigella recipe (you might have read before how much I love her recipes!), retaining all of the rich chocolaty-ness but with our typical St Kitts twist.
Ingredients:
125g dark chocolate
150g plain flour
30g cocoa powder
½ tsp bicarbonate of soda
125g butter or margarine
75g Demerara sugar
50g caster sugar
1 tsp vanilla extract
1 large egg (refrigerated)
100g orange chocolate (roughly chopped)
100g raspberry chocolate (roughly chopped)
Method:
– Preheat the oven to gas mark 3/170C
– Melt the chocolate either in the microwave or in a bain-marie
– In a bowl, cream together the butter and sugars until light and fluffy.
– Mix in the chocolate and vanilla extract, then add the egg and beat until well combined.
– Add the flour, bicarbonate of soda and cocoa powder and mix thoroughly, until it is the consistency of cake batter.
– Mix in the roughly chopped orange and raspberry chocolates, making sure they are fairly evenly distributed through the mixture.
– Scoop out 12 equal sized mounds and place onto a lined baking sheet. Be sure to leave a good amount of space between each and do not flatten them – they will spread out in the oven.
– Bake for 16 minutes or until a knife inserted comes out clean (as if you were testing a cake – if you hit a chocolate chip then try again)
– Leave to cool slightly then transfer to a plate or cooling rack.
– Enjoy with a glass of milk or cup of tea!
The best bit is, you can substitute the orange chocolate and raspberry chocolate chips for any flavours you fancy, or even something other than chocolate – I might have a go with cardamom and cranberry next!
