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Spiced, Chilli & Dark Choc Biscuits

serves

24

pieces

Serves

prep-time

15

minutes

Preparation Time

recipe-type

14

min Oven

Cooking Time

Ingredients
  • 125 g unsalted butter, chopped
  • 125 g dark chocolate, chopped
  • 2 eggs, lightly beaten
  • 1 cup (225 g) firmly packed brown sugar
  • ½ cup (110 g) caster sugar
  • 1 ½ cups (225g) plain flour
  • ½ cup (50 g) cocoa powder
  • 2 tsp McCormick Cinnamon Ground
  • 1 tsp KEEN’S Chilli Blend
  • 1 cup (185 g) dark chocolate chips
Directions
  1. Preheat oven to 180°C (160⁰C fan forced).
  2. Place butter and chocolate in a heatproof bowl set over a saucepan of simmering water (don't let bowl touch water) and stir until melted. Remove from heat and set aside to cool slightly.
  3. Using an electric mixer whisk eggs and sugars on high until thick and pale (approximately 5 minutes). Gradually fold the chocolate mixture through the egg mixture until combined.
  4. Sift the flour, cocoa, McCormick Cinnamon Ground and KEEN’S Chilli Blend over the egg mixture and gently stir until combined. Add chocolate chips and fold through.
  5. Place heaped tablespoonsful of biscuit batter, 4cm apart, on baking paper lined baking trays.
  6. Bake for 14 minutes or until just set, turning tray halfway (they may seem still a little soft). Any longer and they will cool very firm. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Tip

• The fudge like texture is achieved by under cooking the biscuits slightly.
• They are done when they are set, yet the surfaces of the cookies are still shiny and cracked.
• All ovens vary, you may want to test-bake one or two to get an accurate baking time for your oven.
• These cookies are best the day they are made but can be stored in an airtight container for a day or two.

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