This Week’s Recipe: Chocolate Lace Biscuits

Why Chocolate Biscuits?

My favourite movie of all time has to be The Princess Bride. I remember as a child falling in love with the farmhand Wesley and endlessly wishing I were Princess Buttercup. As an adult it is still one of my favourite films and I still get anxious when Wesley and Buttercup travel through the Fire Swamp and am often finding myself reciting ‘my name is Inigo Montoya, you killed my father prepare to die!” for no apparent reason.

One may ask what this has to do with chocolate biscuits? I came across this recipe initially for inspiration with simple picnic food that can be prepare ahead of time and while it is a brilliant recipe for that purpose, I found while rolling the dark chocolate dough into balls it sparked my memory of my favourite film.

In one of my favourite scenes a magician Miracle Max strives to revive a ‘mostly dead’ Wesley and gives him a cure in the shape of a brown shiny chocolate coloured ball - very similar to the cookie dough.

Besides reminding me of some very fond childhood memories these biscuits are deliciously rich with a crunchy exterior and chewy centre. They also look fantastic. Before baking they are rolled in icing sugar and corn flour so that when they cook a unique lace effect is created with dark chocolate brown flecking through a white coating.

I suggest you enjoy these cookies with a glass of milk while watching The Princess Bride, or enjoy them as you wish.

100g dark chocolate, chopped roughly
80g unsalted butter
1 cup caster sugar
1 egg
1 cup plain flour
2 tablespoons good quality cocoa powder, not drinking chocolate
1/2 teaspoon bicarbonate of soda

1/4 cup icing sugar
2 teaspoons corn flour

Preheat the oven to 180 degrees Celsius. Melt the chocolate and butter over the stove or in the microwave and allow to cool.

In a bowl sift together the flour, bi carbonate of soda and the cocoa powder and add the sugar. Mix the egg into the chocolate and pour into the dry ingredients. Stir to form a shiny dough.

Place in the refrigerator for 3 minutes to allow the dough to stiffen slightly and in a separate bowl sift together the icing sugar and corn flour.

Take the dough out of the refrigerator and roll into balls a little smaller in width than a 10 cent piece. Roll them in the icing sugar mix and place on a lined baking tray.

Bake for 7- 10 minutes or until cracked on the surface.

Makes 24

Bon Appetite.


Ros Clarkson said...

Hi Jessica,

The biscuits sound yummy and remind me of maltesers.

Feels like the perfect combo for a flick and chill time.

Have a great week:) hope you are findingurwings.


Unknown said...

Hi Jessica - can you freeze these biscuits?


Jessica said...

Yes you can freeze these biscuits. They are best frozen in their cookie dough form. I tend to roll them and freeze them. Bake them straight from freezer and add 5- 10 minutes to the baking time.

Unknown said...

I made these and they are delicious! Is the dough supposed to be quite crumbly and greasy? I thought maybe I had stuffed up because when I added the eggs to the chocolate mixture it all went a bit bitty...thought maybe I hadn't let the chocolate cool enough and the eggs had cooked! But they seem to have turned out well.

Jessica said...

Yes if don't allow the chocolate to cool enough, the eggs and the flour wont mix properly.

Also the biscuits may be greasy/ crumbly if you do not use a chocolate with a high percent of cocoa. Try to use one with 60% or higher said...

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