Who doesn’t love a crunchy, chocolate-flavored biscuit straight from the oven? What if I tell you that you can make your own biscuit – something chocolateier than its Bourbon and Oreo counterparts- in your very own kitchen?
When baking chocolate-flavored pastries, the best thing to consider is cocoa powder. Some famous chocolate biscuits are made with melted dark chocolate and though they make give biscuit a glorious color and taste, it still pales in contrast with those made from cocoa powder.
In the book On Food and Cooking by Harold McGee, the author explains that the cacao bean’s solid particles are where the chocolate’s flavor and color come from. This makes cocoa the most concentrated form of chocolate. Consequently, recipes filled with high contents of cocoa prove to be the chocolateiest, like those in the book BraveTart and those from Biscuiteers, an online bakery.
Majority of cocoa powders in the UK are Dutch-process, and there are debates whether these cocoa powders will work perfectly with alkaline leaveners. Nevertheless, this recipe that you can do at home will not make use of a raising agent, so any type of cocoa powder will do.
You may also choose from dark, milk, or white chocolate, for so long as you add some big chunks of it to your biscuit to increase its flavor and color.
What we are going for is a biscuit suited for “dunking”, and not a cake or a cookie. The texture is soft rather than tough because of its low-moisture dough. This type of dough is achieved by not putting raising agents like baking powder, damp sugar like muscovado, and eggs. The eggs are replaced with golden syrup to bind the dough.
Roll the dough thinly or make it crispier by chilling it then cutting it into slices. Chilling also lets the dough better absorb the liquid elements, making it more flavourful.
The preparation time for this exquisite is 15 minutes, plus additional time for chilling. The cooking time lasts for 15 minutes, and this size serves 20.
- 100g chocolate (dark, milk, or white);
- 150g butter, at room temperature;
- 130g caster sugar;
- 70g golden syrup;
- 45g cocoa powder;
- ½ tsp fine salt.
- Chop the chocolate into your preferred size. This will be the exact size you will see in your biscuit.
- In a food mixer, briefly beat the butter until it softens. Add the sugar and golden syrup and beat on a moderate speed until the mixture is fluffy.
- Sift the cocoa powder, flour, and salt together. While slowly mixing, add the dry ingredients until the blend looks like dough.
- Make 5cm sausage shapes from the mixture. Wrap them well and let chill for about 30mins.
- Set the oven to 180C and bake the biscuit for about 25 minutes, then cool.