Crunchy on the outside and gooey on the inside: Delicious!
Shopping List:
(yields about 40-45 biscuits)
225 gr butter, softened
100 gr caster sugar
175 gr dark muscovado sugar
2 teaspoons vanilla extract
2 eggs, free range, beaten
pinch of salt
300 gr plain flour
50 gr cocoa powder
1 teaspoon baking powder ( backing)
1 and a half teaspoons of Cayenne pepper (to taste)
100 gr of chilli or bitter chocolate, chopped roughly
100 gr white chocolate, chopped roughly
100 gr pure dark chocolate, chopped roughly
Mix the softened butter and the sugars together until well combined. Then gradually add the vanilla extract and the beaten eggs. In a seperate bowl you can combine the flour, cocoa, pinch of salt, baking powder and the cayenne pepper and add all this to the butter mixture until again well combined.
Fold in the 3 assorti roughly chopped chocolates.
Preheat your oven to 180C. and have your baking trays all lined and ready. Drop walnut size dollops on the prepared trays with a little bit of space inbetween so they don't melt together. Use a large teaspoon for this if you want.
Bake the biscuits in batches in your preheated oven. For about 10-15 minutes, or how gooey you want them to be. Allow the biscuits to cool for about 2 minutes on the tray before you take them of gently with your palette knife to transfer them onto your wire rack. Let them cool completely.
These biscuits are an excellent dessert if you serve them with some ice cream and/or with something strong to drink alongside with an espresso perhaps.
"Enjoy"
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