Hot chocolate biscuits

servings50
50 minutes

Ingredients

  • 100g of white chocolate
  • 85g of butter, softened
  • 70g of soft brown sugar
  • 185g of caster sugar
  • 1 egg white
  • 1 tsp vanilla essence, or extract
  • 150g of plain flour
  • 60g of cocoa powder
  • 4 pinches of black pepper
  • 4 pinches of cayenne pepper
  • 1 tsp ground cinnamon
  • 1 tsp ajwain seeds, optional
  • 1/4 tsp salt
  • 1/4 tsp bicarbonate of soda
  • 1 dash of olive oil

Method

1
Using an electric mixer, beat the butter until smooth. Add both sugars and continue beating on a high speed for 1 minute until fully incorporated
  • 85g of butter, softened
  • 70g of soft brown sugar
  • 185g of caster sugar
2
Add the egg white and vanilla and beat until smooth, scraping down the side of the bowl as necessary
  • 1 egg white
  • 1 tsp vanilla essence
3
Sift the flour, cocoa, spices, salt and bicarb into the mixer
  • 150g of plain flour
  • 60g of cocoa powder
  • 4 pinches of black pepper
  • 4 pinches of cayenne pepper
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 tsp bicarbonate of soda
  • 1 tsp ajwain seeds
4
Beat on a low speed until a soft dough forms. If the dough is too dry, add a splash of milk to the mix
5
Divide the dough into 2 equal portions, then roll into 2.5cm thick logs. Wrap tightly in cling film and chill for at least 10 minutes
6
Preheat the oven to 180°C/gas mark 4
7
Before baking, cut horizontally across the logs to make 2-3mm thick discs and arrange on an oiled baking sheet. Transfer to the oven and bake for 11 minutes
  • 1 dash of olive oil
8
Remove the biscuits from the oven and allow to cool on a wire rack
9
Meanwhile, place the white chocolate in a bowl and heat on a low power in the microwave - stirring every 45 seconds until completely melted
  • 100g of white chocolate
10
Once the biscuits have cooled, drizzle with chocolate and place in the fridge to set. Then, place in an airtight container and store at room temperature before serving