Saturday, August 6, 2016


These biscuits are fantastic. Very very rich and very chocolaty. This recipe makes about 20 biscuits.  The important thing is to not overcook them or they will lose their fudginess.  They will still be nice but the fudgy texture is best.


180g butter diced
150g dark chocolate (70% cocoa is best) chopped
225g plain flour
80g cocoa
285g brown sugar
3 eggs
150g dark chocolate (extra)
75g white chocolate chopped (I used Milky Bar)

1. Preheat oven to 160 degrees.  Line baking trays with baking paper.
2. Place butter and 150g of dark chocolate in the bowl with the kneading blade. Select Sp3 Temp 80 4.30min.
3. After 2 minutes, pause program and scrape down the sides. Resume program.
4. When program is complete add all ingredients apart from dark and white chocolate.
5. Select Pastry P1.
6. With 1 minute remaining on the program, pause and add dark and white chopped chocolate. Resume program.
7. At the end of the program roll the dough into balls slightly smaller than a golf ball and place on baking trays, leaving room for spreading.  Press down lightly with your fingers to flatten.
8. Bake in preheated oven for 12 minutes.  If you are using more than one tray, swap trays around halfway through cooking to ensure even cooking.
9. When cooked, allow the biscuits to cool on trays for 5 minutes before either gobbling them down or transferring to a wire rack to continue cooling.

NOTE - if after making your dough, you find it a bit to soft to work with, allow it to sit for 10-15 minutes to firm up.

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