Canal Boat - - This Month -

A de­li­cious en­ergy pick-me-up


4oz but­ter

9oz plain flour

4oz soft brown su­gar

1 egg yolk

1oz co­coa pow­der

A large bar of plain cho­co­late at least 70% co­coa solids

A bar of white cho­co­late

2oz of ei­ther: cher­ries, wal­nuts, dates, sul­tanas or raisins. The recipe uses cho­co­late chips, raisins and cher­ries but they are just as de­li­cious made with wal­nuts, chopped dates or apri­cots, all of them slightly health­ier than cho­co­late, which can be added sep­a­rately to the ba­sic mix or all to­gether. In fact use any­thing suit­able that you fancy or have left over in the cup­board. The bis­cuits will keep in a tin for up to a week but only if you have ex­cep­tional willpower! Start by cream­ing to­gether the but­ter and su­gar in a mix­ing bowl. The taste of real but­ter makes a big dif­fer­ence to any bis­cuit so don’t com­pro­mise with mar­garine. Add one egg yolk. It’s a shame to throw away the white of the egg so why not freeze it for use later. Once the egg yolk has been added, give the mix­ture a good stir slowly in­cor­po­rat­ing the plain flour, co­coa pow­der, raisins and cher­ries etc. Chop the cho­co­late into small pieces or use cho­co­late drops and in­cor­po­rate into the mix. The con­sis­tency of the mix is be­tween a wet pas­try and a cake mix. Grease and flour a large bak­ing tray or al­ter­na­tively cover the tray with some bak­ing parch­ment. Mould a heaped ta­ble­spoon­ful of mix into a cir­cle and place onto the pre­pared tray. Leave a space of a few inches be­tween each blob as they ob­vi­ously spread into flat bis­cuits dur­ing cook­ing. Cook at gas mark 4, 180C, 350F for about 15 min­utes. When cool, break up some white cho­co­late into a small jug and melt it over a pan of hot wa­ter and then driz­zle the cho­co­late over the top of each bis­cuit to dec­o­rate them with the fin­ish­ing pro­fes­sional touch. En­joy...but re­mem­ber you’ll need to burn off those added calo­ries after­wards.

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