Bitter Cocoa Biscuits
african vanielje on Jun 11 2008 at 11:13 pm | Filed under: Africa, Fruit, baking, chocolate, sweet kitchen, vkcb
Fragrant piles of bite sized crispy biscuits are my idea of heaven, and these bitter cocoa butterflies certainly deliver. Simple to make, they rely on excellent quality pure cocoa, so don’t bother with an adulterated, sweetened brand.
Originally taken from Regan Daley’s book ‘In the Sweet Kitchen’, I have made these so many times I may have tinkered with them a little. Essentially, they remain Regan’s, and I thank her for sharing the recipe with us.
Cream
- 1 Cup of organic granulated sugar
- 125g of organic unsalted butter
Mix in
- 1 large free range egg
- 1 T of organic vanilla essence
Sift together
- 1 1/2 cups of plain (cake) flour
- 1/4 cup of dark organic cocoa
- a pinch of bicarbonate of soda
- salt
And add half of the dry ingredients to the butter mix.
Stir in the rest and knead gently until it comes together as a dough
Flatten and wrap in clingfilm, and chill overnight (or at least for 4 hours).
Roll out on a very lightly floured surface, cut out and bake on a paper lined baking sheet for 13 - 15 minutes @180*C. 13 for bite sized biscuits, 15 for larger rounds.
I love bitter chocolate! These are such a perfect size - can I have 3 please?
Plus, I love making cookies that have to chill… Ar Christmas I do the mixing (several kinds) one day and the baking the next!
These were so cute on your last post:D..the one that you had left:D
These look both adorable and delicious!
Katie, that sounds very organised. I just do it because I’m greedy and impatient. I’m going to try these little bitterflies as a plain cookie next with funky icing.
Val, thank you. See how many I made and Kody ate them all.
Nadia, thank you. They are kinda cute.