I made these cookies for my students. As part of their assessment for the philosophy of history module we organise a conference and they all give short papers on a research project they have been doing. It is just like an academic conference with panels and questions, so of course it also needs food and especially cake. I made these chocolate biscuits taken from Dan Lepard, Short and Sweet (234) but without the mint cream sandwiching them together – too messy to carry around London for the day. I also made them some oat, ginger and raisin cookies and will post about them later. All 27 (!) papers look really exciting and I am looking forward to the day – I hope they are too. You can see the programme here.
I doubled the batch and it made about 30 quite thick biscuits. You would want to flatten them out a bit if you were going to sandwich them together.
Chocolate Biscuits: 75g butter, 75g sugar, 75g dark chocolate (I used Montezuma of course), 125g plain flour, 1tbs cocoa, 1/4tsp baking powder.
Beat the butter and sugar until light and fluffy. Melt the chocolate in a bowl above some hot water and then beat into the butter and sugar. Sift the flour, cocoa and baking powder together and then beat in to the mix. Make small balls (walnut-sized maybe) and place on a baking sheet on baking paper. Flatten slightly – how much will depend on whether you want to eat them alone or sandwich them together. Bake at 180C for about 25 minutes – make sure you have a timer that works and don’t go off and get a little distracted by other stuff or they will go a little charred round the edges! Leave to cool on the tray.
They are good, very good.