A few weeks ago I was invited to a friends’ garden party. I love those “bring your own dish” type of get-togethers because they give me a perfect excuse to spend a couple of hours in the kitchen creating a new recipe. Mind you, not that I need an excuse to bake and not that I always mix up something delicious! I have made some less than impressive, to put it nicely, biscuits and cakes in the past… Even with years of experience under my belt baking can still be trial and error. To me, this is actually the beauty of it – the process rather than the end result.
This chocolate biscuits recipe, however, is an absolute winner! If you love chocolate and brownies this one is definitely for you. Heavenly gooey and chewy on the inside and with a light crust on the outside. Unlike many commercial chocolate biscuits found in supermarkets or chain cafes, they are neither too sweet nor too heavy.
Like all of the recipes I have taught over the years, this is no exception; it’s quick and easy, you don’t need any baking experience and it doesn’t call for any sophisticated equipment. What’s more, it’s versatile which in my book means that some ingredients can be easily substituted or left out without affecting the flavour or new ones can be added to tweak the flavour slightly. Almonds are optional; three reasons I use them are: for their nutritional superpowers, fantastic taste and a lovely crunch. Right, enough talk, let’s get baking!
Makes 15 large biscuits, about 8 cm in diameter
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