This biscuit recipe can be enjoyed at any time and is perfect to make with budding chefs for Jewish Care’s Great Jewish Bake Day on Wednesday, 8 July.
Preparation Time: 15 minutes,
plus one hour chilling time
Cooking Time: 15 minutes
Makes: 16 biscuits
100g dark chocolate chips
100g unsalted butter
1 teaspoon vanilla essence
50g caster sugar
130g plain flour
½ teaspoon baking powder
2 tablespoons cocoa powder
1 pinch salt
45g dark chocolate chips
1. Melt the 100g chocolate chips and butter in a bowl over a saucepan of simmering water. Stir gently. Set aside
to cool slightly.
2. In a separate bowl, whisk together the egg, vanilla and sugar briskly until thick and pale. This may take a few minutes.
3. Stir in the chocolate mixture. Combine the flour, baking powder, cocoa powder and salt and whisk into the batter just
4. Fold in the remaining 45g chocolate chips.
5. Cover and chill dough for one hour.
6. Preheat the oven to 170°C.
7. Line two baking trays with baking paper.
8. Roll into plum sized balls and place 5cm apart on the baking trays. Flatten slightly with a fork.
9. Bake in the preheated oven until slightly puffed and just set, 13 to 15 minutes.
10. Set the baking tray on a cooling rack to cool. The biscuits will firm up as they cool.
Join Denise Phillips on Tuesday, 7 July, 11am, for a Bake Day Junior Chef session on Facebook Live. For more details about Jewish Care’s Great Jewish Bake Day, visit www.jewishcare.org/bakeday