You snooze, you lose! Unless you’re a cat and you have unlimited time all day to snooze and do other things that you like. Unfortunately the rest of us are running to a tight schedule.
Cooking in-between exams! Some are of the opinion that you should post-pone extracurriculars during exam time but I’m of the firm opinion that maintaining my regular schedule of gym classes and the occasional baking sesh helps to keep me sane.
This was the last recipe I needed to test for the baking class I’ve mentioned before, and I’ve never eaten nor made these biscuits before, so I was greatly interested to see how they would turn out. These are traditionally ‘Christmas time’ biscuits and are dubbed ‘snowflake’ or ‘snowdrop’ cookies, due to the sugar glaze over them. I had no idea you could get the sugar glaze by just rolling them in icing sugar! The sister thought that I had in fact ‘painted on’ the sugar glaze, and declared them to look like the glaze on top of Krispy Kreme doughnuts.
These turned out reminding me of Chocolate Ripple cookies with their creviced cracks, but when I bit into them, they were even more delicious than your ordinary Choc Ripple – crisp on the outside and still slightly soft and chewy on the inside, with a significant chocolate hit from the addition of not just cocoa but also melted dark chocolate. Quite addictive!
This recipe comes from the Women’s Weekly Afternoon Tea Collection and will make you approximately 24 lace crisp cookies.
You will need:
- 100g dark eating (semi-sweet) chocolate, chopped coarsely;
- 80g butter, chopped;
- 1C (220g) caster sugar;
- 1 egg, beaten lightly;
- 1C (150g) plain flour;
- 2 tablespoons cocoa powder;
- 1/4 teaspoon bicarbonate of soda;
- 1/4C (40g) icing sugar.
Melt the chocolate and butter in a small saucepan over low heat. Or cheat and buzz it in the microwave on medium for a minute or two, checking on it and stirring it every 30 seconds or so. Stir in the caster sugar and egg.
Sift over the flour, cocoa and bicarb soda.
Mix it all together thoroughly with a wooden spoon until the mixture comes away from the sides of the bowl.
Cover with cling wrap and refrigerate for 15 minutes or until the mixture is firm enough to handle. Preheat the oven to 180 degrees Celcius and line four baking trays with baking paper. Roll tablespoonfuls of mixture into balls, then roll each ball in icing sugar. Place on trays approximately 8cm (3 1/4 inches) apart. Bake them for 15 minutes per tray and cool on trays.
I found you actually need a fair bit of icing sugar. Here’s a bit of a comparison between the first batch I made where I went easy on the icing sugar…
And then the second batch where I was quite generous with the icing sugar:
Note: make sure you don’t overcook them a minute longer! While they may still look slightly damp in-between the crevices, biscuits will naturally be a bit softer when they first emerge from the oven. They will crisp up on the outside when they cool, trust me. If you overcook them you will get cookies that are hard all the way through, and are quite dry and boring.
Otherwise, tuck in!! Beautiful cookies to wrap up and gift if you don’t eat them all yourself straight away.
Have an amazing weekend, lovelies! xx
P.S. I’m just waiting for all of these cookies to be devoured before I show you my Glutton’s Version of Rocky Road – it’s quite the treat 😉 Keep an eye out!