Indulge in a delightful culinary journey with our exquisite Chocolate Biscuits recipes. Embark on a sweet adventure as we present a delectable collection of easy-to-follow recipes that will tantalize your taste buds. Discover the classic Chocolate Chip Cookies, a timeless treat that combines rich chocolate chips with a soft and chewy cookie base. Delve into the gooey goodness of Chocolate Crinkle Cookies, where a crisp outer shell encases a fudgy, decadent center. Experience the harmony of flavors in our Chocolate-Dipped Oatmeal Cookies, where hearty oats blend seamlessly with the richness of dark chocolate. Treat yourself to a symphony of textures with Chocolate-Filled Cookies, where a crisp exterior gives way to a molten chocolate center. Satisfy your sweet cravings with our Chocolate Shortbread Cookies, a delightful combination of buttery shortbread and rich chocolate. And for a delightful twist, try our Chocolate Peanut Butter Cookies, where the classic pairing of chocolate and peanut butter creates an irresistible taste sensation. Each recipe is carefully crafted to ensure a perfect balance of flavors and textures, making these Chocolate Biscuits the ultimate indulgence for any chocolate lover.
Here are our top 5 tried and tested recipes!
CHOCOLATE BISCUIT CAKE
Prince William broke with royal tradition by having a groom's cake at his wedding to Kate Middleton in 2011, requesting a classic British icebox cake (or fridge cake, as the Brits say). It's made out of McVitie's biscuits and lots of chocolate. The cake is also said to be a favorite of his grandmother Queen Elizabeth, who likes eating a slice with her afternoon tea.
Provided by Food Network Kitchen
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and toast in the oven, stirring occasionally, until golden, about 10 minutes. Let cool, then chop.
- Butter the bottom and sides of an 8-inch springform pan; set aside. Toss the hazelnuts and cookies in a large bowl. Combine the butter, golden syrup and salt in a medium saucepan over medium heat and cook, stirring, until the butter is melted (do not boil). Remove from the heat and stir in the chocolate, cocoa powder and vanilla until smooth, then whisk in the chocolate-hazelnut spread.
- Pour the chocolate mixture over the cookie mixture and stir to coat. Transfer to the prepared pan and press down evenly until tightly packed. Place a piece of plastic wrap directly onto the surface and refrigerate until set, at least 6 hours or overnight.
- Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream and golden syrup in a small saucepan over medium heat, stirring occasionally, until the syrup dissolves and the mixture is just bubbling around the edges. Pour over the chocolate and let stand 5 minutes, then stir until smooth. Let sit at room temperature until thickened but still pourable, 30 minutes to 1 hour. (It should look like a soft pudding.)
- Remove the cake from the refrigerator and let sit at room temperature, 45 minutes. Remove the springform ring and invert the cake onto a cake stand or serving plate; remove the bottom of the pan. Pour about one-third of the cooled ganache over the top of the cake and gently spread with a small offset spatula, allowing the excess to drip down the sides. Repeat with the remaining ganache in two more batches until the top and sides of the cake are covered. Sprinkle mini chocolate chips around the top edge of the cake.
CHOCOLATE BISCUIT PUDDING
This recipe was passed down to me from my mother, written by my maternal grandmother. Although we never met, I feel I know her through her hand written recipes.
Provided by GRETY25
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
- In a small bowl, mix the sugar, cocoa powder, cinnamon, and salt. In a medium bowl, whisk together the eggs, milk, vanilla, and vegetable oil. Add the sugar mixture to wet ingredients and stir until combined.
- Cover the bottom of the prepared baking dish with an even layer of the crumbled biscuits. Pour the liquid mixture evenly over the biscuits. Press down onto the biscuits with the back of a large spoon to moisten them.
- Place the 8x8 inch baking dish into a larger high sided baking dish. Place dish on oven rack. Pour boiling water halfway up the sides of the 8x8 inch dish. Bake in preheated oven for 45 minutes, or until pudding is set.
Nutrition Facts : Calories 369.7 calories, Carbohydrate 51.9 g, Cholesterol 103.1 mg, Fat 15.1 g, Fiber 2.9 g, Protein 10.8 g, SaturatedFat 4.3 g, Sodium 600.1 mg, Sugar 32.3 g
EASY BISCUITS
Whip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 15 biscuits.
Number Of Ingredients 5
Steps:
- Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.
Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 437mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SIMPLE CHOCOLATE BISCUITS
Make and share this Simple Chocolate Biscuits recipe from Food.com.
Provided by Noo8820
Categories Drop Cookies
Time 35m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 180°C, and line a baking sheet with non stick paper.
- Put the butter and sugar in a bowl and beat until fluffy.
- Melt 75g of the chocolate. Chop the remaining chocolate into little chunks.
- Add the melted chocolate into the butter mixture and mix until smooth.
- In a separate bowl sift the flours, cocoa and baking powder. Beat it into the chocolate mixture. Stir in the chocolate chunks.
- Drop teaspoon size balls onto baking sheet, press down slightly. Bake for 20-25 minutes until crisp on the outside. They may be a little soft in the middle--this is the melted chocolate. Allow to cool on the tray.
Nutrition Facts : Calories 148.7, Fat 9.7, SaturatedFat 6, Cholesterol 13.4, Sodium 18.2, Carbohydrate 16.8, Fiber 2.1, Sugar 6.4, Protein 2.4
EASY CHOCOLATE BISCUITS
Try this basic recipe for fail-safe biscuits every time. Make a batch of chocolate chip cookies, or adapt it to include nuts, fruit or your favourite sweets
Provided by Barney Desmazery
Categories Afternoon tea, Treat
Time 40m
Yield Makes 25 biscuits
Number Of Ingredients 6
Steps:
- Beat the butter and sugar together with an optional pinch of sea salt in a bowl until light and fluffy, then beat in the eggs one at a time. Sift over the flour and cocoa powder and beat into the butter mix, then fold through the chocolate chips. The mix can be made up to 2 days ahead and chilled or frozen for a month, or used straight away.
- To bake, heat oven to 190C/170C fan/gas 5. If the mix is at room temperature, place evenly spaced spoonfuls on parchment-lined baking sheets, allowing 2 tbsp for each cookie. If the mix is fridge cold, you can roll it into 40g balls before baking. The balls can be frozen and the biscuits baked from frozen, but they'll need a few minutes more. Bake for 12-15 mins until spread out and crusty around the outside. Leave to cool slightly and enjoy warm, or leave to cool completely and eat cold. The biscuits will keep in a tin for three days.
- As an optional extra, the biscuits can be dipped in chocolate. To do this, melt your chosen type of chocolate in a bowl over a pan of simmering water or in the microwave. Leave to cool a little, then dip half of each biscuit in the chocolate and leave them on parchment-lined trays somewhere cool to set. Again, the dipped biscuits will keep for up to three days in a tin or lidded plastic container.
Nutrition Facts : Calories 243 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.35 milligram of sodium
Tips:
- Use high-quality chocolate: The quality of the chocolate you use will greatly affect the taste of your biscuits. Look for a chocolate with a cocoa content of at least 70%.
- Don't overmix the dough: Overmixing the dough will make the biscuits tough. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will help the biscuits hold their shape and prevent them from spreading too much in the oven.
- Bake the biscuits at a high temperature: Baking the biscuits at a high temperature will help them rise quickly and create a crispy exterior.
- Let the biscuits cool completely before serving: This will allow the flavors to develop and the biscuits to firm up.
Conclusion:
These simple chocolate biscuits are a delicious and easy-to-make treat. They are perfect for any occasion, from a quick snack to a special dessert. With just a few simple ingredients, you can create a batch of these delicious biscuits that will be enjoyed by people of all ages. So what are you waiting for? Give this recipe a try today!
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