Wednesday, February 1, 2012

Milk Chocolate Fudge Biscuits

So lately I have been baking far too often, my once-a-week rule has really gone out the window, but not entirely because I haven't just been at home baking for no reason. I mean, when you are invited to somebody's place for dinner, you should of course brings something with you, like dessert, right? And if you're in somebody else's home and you leave the cookies there (like these ones below) then it also doesn't count. And if I take them all to work to share around and try really hard not to eat them all myself, then I think that's OK too. So these cookies are about the 3rd thing that I baked within a week, and then I baked again last night and have more baking to do tomorrow. So you see I'm running a little behind on these posts. These biscuits turned out very sweet and sort of caramel flavoured. I had Dr Oetker fudge bits to put in them but  you could just use chocolate chunks if you don't have anything else. They were not just fudge in taste but also fudge in consistency, even when cold, so the title would still stand true.


Milk Chocolate Fudge Biscuits

125 grams butter
100 grams milk chocolate chips (or just any chocolate chips)
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla essence
2 cups self-raising flour
1 packet (100 grams) fudge pieces

I made these cookies slightly differently to how I usually do, because I wanted to melt the chocolate into the mixture. But before you get into that, you need to turn the oven on to 180 degrees celsius and prepare a cookie tray by greasing it or lining it with baking paper.

Now, you are ready to begin. The unfortunate thing about baking at somebody else's house is that all of your usual equipment is not there. This time I did not even have a bowl so I mixed my cookie dough up in a pot. That was OK because I had to begin with a pot anyway, to melt the butter and chocolate together over medium heat.

When the butter and chocolate is all melted and smooth, add the sugar and gave it a good mix (just with a spoon, you needn't bother with the electric beater this time around). add the egg and the vanilla essence and mix it some more, until it is all really well combined.

Finally, add the flour and fudge pieces and finished the mixing with your hands, as cookie dough gets too stiff by the end to be mixed with a spoon. I neglected to take pictures of the process so you will just have to take my word for it.

I made quite large cookies, they worked out really nicely so I recommend you doing the same. Take a good handful of mixture for each, about as much as you would get if you just scooped up a rounded dessert-spoon full. Roll them into balls, flatten them on the tray and bake for 12 minutes. They spread a fair bit so leave plenty of space. When they come out of the oven they will be soft so I let them cool for a few minutes before you remove them to a wire rack or a plate. They are really good eaten warm! But were also good the next day, and the day after that ...

1 comment:

  1. Oh yum... I just love a thick chewy cookie like this!

    Thanks for sharing, eRecipeCards.com
    Dave

    ReplyDelete

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