Cookie fest!!!! I made these beauties to give to my Dad and tried to use flavour ingredients that I knew he liked. So here we have, from left to right, Dark Fruit n Nut Chocolate biscuits, Toblerone Biscuits (Based on a Dan Lepard Recipe), and Chocolate fudge Biscotti (Based on this AllRecipes recipe). All of these worked quite well, apart from the fudge bit, which to be honest I would have been better off making a plain Biscotti and nibbling on a finger of Fudge inbetween bites lol. I chopped up Fudge fingers for these but sadly they bubbled and baked apart during their time in the oven, and disappeared. No fudgyness :( But in the end, they were very edible, very tasty, and looked nice :) Feel free to leave them naked, or clothe them in a drizzling of white chocolate as shown.
Dark Fruit & Nut chocolate biscuits.
- 125g Unsalted butter (Room Temp)
- 90g Light brown sugar
- 1 Tsp Vanilla extract
- 1 Large free range egg
- 90g Self raising flour
- 50g Wholemeal flour
- 30g Cocoa powder
- 1/4 Tsp Baking Powder
- Pinch of salt
- 50g Dark Chocolate
- 100g Cadbury's Fruit n Nut
- 3 TBSP Milk
- Prep 2 baking trays with baking paper or cake release spray
- Add the butter, sugar and vanilla to a large bowl and mix well (I used my Kenwood)
- Beat the egg, then add and continue mixing.
- Sieve the flours, cocoa, baking powder and salt and then slowly add to the bowl whilst mixing.
- Add the milk and mix.
- Chop up the chocolates into fine chunks and add to the mixture. I mixed these in by hand as they get a bit mashed by the paddle in the Kenwood.
- Chill in the fridge of freezer for a while until the dough is slightly hardened
- Preheat the oven to 190c.
- Take large teaspoons full of the mix and shape into rough balls and place on the baking tray leaving room for them to spread when they bake.
- Press the top of each one down slightly with the back of the teaspoon.
- Bake for about 15mins or until the edges are slightly browning.
- After 5 minutes hardening on the tray, transfer to a cooling rack.
- 50g unsalted butter (Room Temp)
- 175g Golden caster sugar
- 1 tsp Vanilla extract
- 1 Free range egg
- 100ml Sunflower oil
- 150g plain flour
- 1 tsp Baking powder
- 100g rolled oats
- 30g chopped almonds
- 200g Toblerone (Variety of your choosing)
- Add the butter, sugar, vanilla to a mixing bowl and mix well until light and smooth.
- Add the egg and continue mixing.
- Add the oil and continue mixing.
- Add the oats and almonds and continue mixing.
- Sieve the flour and baking powder and add the the mixture. Mix in well
- Chop up the the toblerone into small chunks (I blitzed mine in the processor and it was a bit too fine)
- Add the Toblerone bits and mix in.
- Cool the dough in the fridge of freezer so it hardens slightly
- Preheat the oven to 170c
- Teaspoon out lumps of the and make them roughly ball shaped.
- Place on a prep'd baking tray, leaving room to spread, and press down slightly with the back of the teaspoon.
- Bake for about 15 mins, or until the edges start to brown slightly.
- Cool on the tray for a while until they harden slightly then transfer to a cooling rack.
Chocolate Fudgey Biscotti.
- 75g Unsalted Butter (Room temp)
- 135g Golden caster sugar
- 2 Free range eggs
- 1 tsp Vanilla extract
- 100g Dark chocolate
- 1 pack (85g) Dr Oetker Fudge chunks, or similar. (Cadbury's fudge didn't work!)
- 220g Plain flour
- 30g Cocoa powder
- 2 tsp Baking powder
- 1 TBSP Water
- 1 Free range egg (For an egg wash)
- Preheat the oven to 190c
- Add the butter, sugar and vanilla to a mixing bowl and mix together until light and smooth.
- Add the 2 eggs one at a time and mix well.
- Sieve the flour, baking powder and cocoa and add slowly whilst mixing. Mix together well.
- Chop up the chocolate into fine chunks.
- Add the chocolate and fudge chunks to the mixture and stir in well.
|Chopped up Fudge Fingers look nice, but don't work!|
- Prep a large baking tray or 2 smaller trays with baking paper. (I just used cake release spray, and afterwards remembered that I wanted to lift them from the tray to cut. Ooops)
- Divide the dough equally into 2 and form 2 'loaves' on the baking tray about 9" x 3" x 1"
- Beat the egg and brush all over the tops of the loaves (Look lovely don't they! lol)
- Bake for about 20 mins.
- Remove from the trays onto a cooling rack and allow to cool for no more than 10 mins or they get a bit crumbly. I left mine about 7 mins and a few of them were getting crumbly.
|You can see where the fudge has just melted and bubbled out to nothing.|
- Using a sharp knife, cut into slices about 2 - 2.5cm thick.
- Return them to the baking tray and cook for 7-10mins (Don't burn them)
- Turn each one over and cook for another 7-10mins.
- Take them out and transfer to a cooling rack to cool.
WobbleWobbleWobble!!!! Masterchef Synaesthesia by @swedemason
Of course, if I ate too many of these I would become........tada! Half Man Half Biscuit - Trumpton Riots.
Mr Cookie Monster shows how to eat cookies properly.
And for no link whatsoever to biscuits - A triple play of the Manics! Manic Street Preachers - Stay Beautiful. (From 21yrs ago!!! aaaaargh!)
Suicide is Painless (Theme from M.A.S.H.)
Did I say triple-play? lol Design For Life
If You Tolerate This Then Your Children Will Be Next
Awh, they won't let me have Little Baby Nothing :(
So, I'll finish with, um...... Some Kind Of Bliss with little Kylie :)