Spiced, Chilli & Dark Choc Biscuits
24
piecesServes
15
minutesPreparation Time
14
min OvenCooking 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 McCormick Organic Chilli Flakes
- 1 cup (185 g) dark chocolate chips
Directions
- Preheat oven to 180°C (160⁰C fan forced).
- 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.
- 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.
- Sift the flour, cocoa, McCormick Cinnamon Ground and McCormick Organic Chilli Flakes over the egg mixture and gently stir until combined. Add chocolate chips and fold through.
- Place heaped tablespoonsful of biscuit batter, 4cm apart, on baking paper lined baking trays.
- 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.
#MyMcCormickCreation
