Soft dark chocolate biscuits
These soft biscuits are not particularly sweet and go well with custard or sweetened double cream. Can be kept in a tin for several days.
Ingredients
- 125 g butter
- 3 eggs, separated
- 90 g caster sugar
- 50 g plain flour
- 100 g dark chocolate (70 % cocoa), broken into pieces
Method
- Preheat oven to 180 °C. Melt butter and chocolate in a bowl over hot water, stirring occasionally, set aside to cool. Whisk sugar and yolks until creamy and pale. Add melted butter/chocolate to the creamed yolks, mix well, add flour and stir in. In a separate bowl stiffly whip the egg whites. Fold egg whites into chocolate mixture. Line a large baking tray with greaseproof paper and pour mixture on, spread out to about ½ cm even thickness. Bake for 15 minutes. Cut into small squares and set aside to cool.