Although perfect with a glass of cold milk, these are not really an after-school treat. The coffee and dark chocolate make them more of a grown-up indulgence.
410g dark chocolate (75 per cent cocoa)
45g unsalted butter
3 large eggs
1/2 tsp vanilla extract or paste
3 tbsp instant coffee
200g castor sugar
60g plain flour
100g almond meal
110g white chocolate
1. Put 250 grams of the dark chocolate and the butter in a bowl on top of a saucepan with a few centimetres of barely simmering water in it to melt. Stir the chocolate and butter through and set aside to cool to room temperature.
2. In a stand mixer with a whisk attached, beat the eggs, vanilla, coffee and sugar until thick and creamy, about five minutes.
3. Pour in the cooled chocolate and butter mix and fold till smooth.
4. Fold in the flour and almond meal, then roughly chop the white chocolate and remaining dark chocolate and fold through.
5. Lay out two sheets of foil with a sheet of baking paper on each. Divide the mix in two and place half on each sheet. If the mix is a little loose, you can chill it briefly before doing this. Form each portion into a log about four centimetres thick and roll up, shaping into even rolls as you do. Twist the ends to seal. Place in the freezer for a couple of hours to firm up.
6. When you are ready to bake the biscuits, pre-heat the oven to 180C fan-forced or 200C conventional.
7. Unroll the frozen (it won't freeze fully) dough and slice with a sharp knife into discs just over one centimetre thick. Place on a baking tray lined with baking paper, leaving a little space between each and bake for eight to 10 minutes or until cooked. They will be quite soft straight from the oven, so let them cool fully on the tray before serving.
Tip: Slice off the number of biscuits you require and pop the rest of the mix back in the freezer for next time.