Serves: 30-40 Biscuits
INGREDIENTS
- 150 g caster sugar
- 150 g brown sugar#
- 230 g unsalted butter, softened
- 1 tsp vanilla extract
- 1 egg
- 335 g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 200 g dark chocolate, chopped into bits
- Black salt flakes, optional for garnish
Step 1
Place caster sugar, brown sugar and butter into a bowl of an electric mixer. Beat until mixture is pale and creamy. Add vanilla and egg and beat until smooth.
Step 2
Sift together the flour, baking powder and salt. In a separate bowl place the chocolate, take out ½ cup of chocolate and put aside for garnish.
Step 3
Stir flour into the butter mixture and add chocolate. Mix to form a smooth dough. Place biscuit mixture in the refrigerator for 30 minutes. Using a small ice-cream scoop, scoop out heaped tablespoons of the mixture. If ready to bake, preheat the oven on CircoTherm® at 160⁰C. Place the biscuits on enamel trays lined with baking paper. Press the centre of each biscuit gently and top each biscuit with remaining chocolate. Sprinkle the biscuits with a pinch of black salt flakes if desired. Bake the biscuits for 14 to 16 minutes, or until golden brown.
Step 4
To keep biscuit dough overnight, separate layers of biscuit dough with plastic freezer bags in a plastic airtight container and then place in the refrigerator. When ready to bake, preheat the oven on CircoTherm® at 160⁰C and bake as per the instructions previously mentioned.
Step 5
Leave biscuits on enamel trays for 10 minutes before placing biscuits on a wire rack to cool.