Double-Chocolate Biscuits

These biscuits are a chocolate lover’s dream. Each delicious bite is a chocolate explosion and be warned, they are very more-ish.

The recipe yields about 50 biscuits.

200g dark chocolate, chopped

90g butter, cubed

115g caster sugar

3 eggs

5ml vanilla

215g cake flour

25g cocoa powder

2,5ml baking powder

a pinch of salt

about 180g icing sugar

Add the chocolate and butter to a saucepan and put it onto a low heat. Stir the mixture until melted, amalgamated and completely smooth.

Turn the heat down to the lowest setting, add the caster sugar and stir until all of the sugar has dissolved.

Remove from the heat and allow to cool down. The mixture should still be warm enough to be runny.

Add the eggs one at a time, beating well after each addition.

Stir through the vanilla.

Sift the flour, cocoa powder, baking powder and salt into a separate mixing bowl.

Stir the flour mixture into the chocolate mixture until well blended.

Cover the bowl with plastic wrap and chill in the refrigerator for at least an hour. I often leave mine overnight – a very cold mixture is easier to work with.

Preheat your oven to 160℃.

Grease two baking sheets or line them with baking paper.

Sift the icing sugar into a bowl.

Scoop a teaspoonful of the mixture into your hands and shape it into a ball of about 3 – 4cm in diameter.

Drop the ball into the icing sugar and roll it around until it is completely covered. Place on the lined baking sheet. Space the rest of the dough balls about 5cm apart, as they will flatten and spread slightly during baking.

Bake for 12 minutes.

Allow the biscuits to cool on the baking sheets until cold before handling.

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