As this is my last post for this year I want to start by wishing you all a very merry Christmas and best wishes for the new year.
It’s the third week of advent and it seems that it is entirely dedicated to baking. Although, to be honest, I am suffering from a very annoying cold which means I’ve had to scale back my plans a bit.
Did you enjoy last week’s post on St. Lucia? We were in Spain staying with my Swedish parents-in-law for the occasion. We ate a lot of saffron buns and gingersnaps and the kids dressed up as Lucia and the gingerbread man.
Being on holiday in Spain, we ate a lot of good food. Between tapas, paella and ice-cream there was also room for local cured meats, traditional Spanish Christmas treats and these crispy and chewy chocolate biscuits courtesy of my mother-in-law.
These thin chocolate biscuits are crispy on the outside and chewy on the inside. They are easy to make and take very little time. You probably already have most ingredients in the house.
When these biscuits come out of the oven it will look like they’re not done. Don’t panic. This is exactly how they’re meant to be. You need them to be soft so you can cut them into thin strips before they cool and harden. I made these crispy and chewy chocolate biscuits for my son’s kindergarten Christmas party yesterday. I took an empty box back home so I think they were well received.
The original recipe calls for light syrup (like Lyle’s Golden Syrup) which I can’t find in my local supermarket. Instead, I used treacle which is darker in colour and slightly different in taste. The result was the same though. Speaking of syrup, what kind do you use for baking gingerbread houses and men? Or does your recipe not call for it at all?
Crispy and chewy chocolate biscuits
(makes about 30-40)
100g butter at roomtemperature
2 tbsp light syrup or treacle
2 1/2 tbsp cocoa (NOT the chocolate drink kind)
1 tsp vanilla sugar
1/2 bicarbonate of soda
1. Preheat the oven to 175 degrees C.
2. In the bowl of a standmixer fitted with a whisk (or use a handmixer) cream the butter, sugar, vanilla sugar and syrup until light and fluffy.
3. Sift in the flour, cocoa and the bicarbonate of soda and keep mixing.
4. When all the ingredients are well mixed together, take out the dough and shape it into a ball on a floured surface. Divide into 2 equal parts and the roll the balls into sausages about 5cm in diameter.
5. Place the sausages on a baking tray lined with baking paper about 15-20cm apart. Flatten them slightly with floured hands.
6. Bake them in the middle of the oven for 15 min. The dough will spread a lot and become very flat. Take them out and let cool for about 3 minutes, no more! Take a sharp knife and cut strips about 3cm wide along the length of the baked dough.
7. Leave the biscuits on the baking tray to cool completely. Then store in an airtight container so they don’t lose their crispness.