MEGA CHOC FUDGE BISCUITS

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.

MEGA CHOC FUDGE BISCUITS 

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.

RASPBERRY AND WHITE CHOCOLATE FRIANDS

Friands are one of those delectable little morsels for which cafes seem to charge an arm and a leg.  Don't despair though - you can easily make these little darlings for a fraction of the cost at home and with CC it is just so easy. They are quick to make and wonderful to eat!

RASPBERRY AND WHITE CHOCOLATE FRIANDS

6 egg whites

180g butter diced

1 cup almond meal

1 1/2 cups icing sugar

1/2 cup plain flour

100g white chocolate bits (or coarsely chopped white chocolate)

100g fresh or frozen raspberries

1 tsp icing sugar extra for dusting

1. Preheat oven to 160 degrees. Grease 8 half cup friand pans.
2. Place butter in the jug with the kneading blade. Speed 4 Temp 90 Time 2.30
3. When butter is melted add all ingredients (dry ingredients first).
4. Select Pastry P1 50 seconds.  With 20 seconds to go, stop the machine and scrape down the sides. Resume program.
5. Place batter into friand pans, fill to 1/4 cm from the top.
6. Place in the oven for 7 minutes.
7. Remove from oven and place raspberries on top of friands. If using frozen do not defrost first or the juice will bleed into the batter.
8. Return to the oven and cook for a further 12-15 minutes or until the friands are firm to touch.
9. Remove from the oven and carefully use a butter knife to lift the friands out onto a cooling rack.

10. When cool, dust with icing sugar.

NOTE - if you don't have a friand pan, you can use a cupcake pan.