October 20, 2015

Easy Chocolate Biscuit Recipe

I've had this post stored away in my drafts for a while now as it's one I started working on in July before the whole hospital fiasco, so I figured it was about time I finally got round to publishing it. So admittedly this recipe was more a case of experimenting in the kitchen and seeing what the end result was. What was supposed to be Toffee Crisp Cookies sort of ended up being chocolate biscuits instead which made me feel ever so slightly reluctant to share the recipe, however they did taste really good so I decided to post it anyway. They're so easy to make and if you're anything like me and never have a cupboard stocked with baking ingredients then it's a pretty ideal recipe as it only involves a few ingredients (most of which you should probably have lying about anyway) 

You will need:

1 Cup of Flour (150g)
1 Egg
1/2 Cup of Sugar (I would recommend caster but granulated sugar is all we had)
2 - 3 Tablespoons of Nutella

and any additional ingredients you'd like to add, I decided to add in some chopped up pieces of Toffee Crisp for some extra flavour and crunch.  

First you want to pre-heat your oven to 180C. Then grab a mixing bowl and pour in your flour.

After that you then want to add in your sugar and your scoops of nutella. I added around 2 - 3 tablespoons.

After that crack one egg into the bowl and mix it all together until you have smooth consistency. Then feel free to add in whatever extra ingredients you want. I chopped up a toffee crisp bar and added in little chunks of that and then mixed it all together.

Grab a baking tray and line it with a sheet of baking paper. After mixing the dough to evenly distribute chunks of toffee crisp, you then want to roll tablespoon sized balls out and squash them down with a glass to create that flat biscuit shape. 

Then just simply place in the oven for 12 minutes and leave them to cool.

There you have it! A simple easy to follow recipe with minimal products involved. My only advice for this would be to make your biscuits larger and wider rather than small and thick, as the larger ones are more like a cookie whereas the small ones end up quite hard and crunchy. 

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