Bad New Year’s Resolution: “I will give up eating biscuits and cakes”. Good New Year’s Resolution: “I will only eat biscuits and cakes I make myself”. This first recipe for 2012 is from The Great British Bake-Off How To Bake book, which is one of the three baking cookbooks I was lucky to receive as gifts over Christmas (more to follow from the other two at later dates!). A fantastic book that does justice to a very enjoyable TV show (probably my favourite from last year), it includes all of Mary Berry and Paul Hollywood’s Masterclass recipes, as well as clear step-by-step instructions on how to make the more difficult bakes.
These dark chocolate biscuits are rolled in icing sugar just before baking, which gives them their crazy paving look. The following quantites make about 30, so there’s plenty to put aside in a airtight container to eat over the next five days, or else bring in to work the next day to impress your colleagues!
100g dark chocolate (70% cocoa solids)
100g softened unsalted butter
150g light brown muscovado sugar
1 large free-range egg, room temperature
half teaspoon vanilla extract
175g self-raising flour
half teaspoon bicarbonate soda
2-3 tablespoons icing sugar
Put the chopped chocolate in a large heat-proof bowl and set over a pan of steaming hot but not boiling water (don’t let the base of the bowl touch the hot water). Leave to melt gently. Remove the bowl from the pan and stir in the butter. When the mixture is completely smooth stir in the muscovado sugar. Leave to cool for 5 minutes.
Beat the egg with the vanilla just until combined, then add to the bowl. Sift the flour and bicarbonate of soda into the bowl and mix thoroughly with a wooden spoon. Cover the bowl with clingfilm and chill for about one hour until firm.
Preheat the oven to 200degC. Divide the chocolate dough into 30 even-ish shaped pieces and roll into neat balls. Spoon the icing sugar into a shallow dish. Roll the balls, one at a time, in the sugar to coat thickly. Set the balls on the prepared baking sheets, spacing well apart to allow for spreading (bake the biscuits in batches, if necessary).
Bake for 10 minutes for a softer biscuit, or 12 minutes for a crisp result. Remove from the oven and leave on the sheets for a minute, then transfer to a wire rack and leave to cool completely. The biscuits will continue to firm up as they cool.