Chocolate cream biscuits

Time:: 1-2 hours
Difficulty:: Medium
Special options:: Vegetarian, Kid-friendly, Nut-free
Rating:: Rating: 4 out of 5 stars
4 reader ratings

The smell of baking wafts from our homecook hero Ros Muirhead's Glebe terrace. Inside, a walnut cake is pulled from the oven and two plum puddings are hanging up to dry. Visitors, it seems, are drawn to the kitchen.

Photo: Edwina Pickles

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Reader reviews 2 reader reviews

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Ingredients

2 cups plain flour
11/2 tsp baking powder
1/2 tsp bicarbonate of soda
3 tbsp cocoa
1/2 tsp cinnamon (or 1 tsp Herbies Sweet Fragrant Spices)
125g butter
1 cup caster sugar
2 eggs

Method

From Laurel Kerosene Recipe Book (via a grandmother)

Sift all dry ingredients. Cream butter and sugar, add eggs and beat well.

Add dry ingredients and mix to a soft dough.

Roll out on a floured board to 5mm thick and cut out with biscuit cutters or put into a biscuit forcer and stamp onto baking paper using the smaller setting. Bake in 230C oven for 7 minutes or until firm.

Join two biscuits together with chocolate butter icing or eat separately.

They can be frozen

Course:: Dessert

2 reviews so far

Rating: 1.5 out of 5 stars

Sorry but this recipe was a not a success for me. 1 1/2 tsp baking powder? The soda has crystalised on the outside of the biscuits! They taste so soda-y. Also they were so hard to roll out , you did not mention uitting them in the fridge for a while, but I ended up having to do this , Too puffy, too much soda.I think thin biscuits with a chocolate cream filling would be better.

Commenter

susan557

Location

Country Vic

Date and time

December 02, 2012, 8:22PM
Rating: 0.5 out of 5 stars

This recipe needs to be overhauled, too much soda and very, very soft dough difficult to handle in the way you describe.

Commenter

susan557

Location

Country Vic

Date and time

December 08, 2012, 12:18PM

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