These are the most delicious chocolate biscuits I’ve ever made. The original recipe is from LeeJ on the Thermomix Forum. I’ve adapted it by doubling it and reducing the sugar, butter and bi-carb soda.
They can be easily made in a food processor or an electric mixer with a dough hook.
The following recipe makes about 100 biscuits, as I like to join them with peppermint icing. Halve it if you don’t want to join them together. they look spectacular sprinkled with sifted icing sugar.
Not Chocolate Ripple Biscuits
400g plain flour
1 1/2 tsp bi-carb soda
1/2 tsp baking powder
1/4 tsp salt
450gm castor sugar
270gm butter, room temperature, cubed
Preheat oven to 180 degrees C. Line two baking trays with baking paper.
Add all dry ingredients to food processor or bowl and blend.
Add butter and eggs and mix/process until combined.
Roll heaped teaspoons of the mixture into balls and place on trays allowing room to spread.
Press down gently with the pad of the thumb.
Bake for 13 minutes if you like a chewy texture inside the biscuit and 15 – 17 if you like your biscuits to be crunchy all the way through.
Remove from tray carefully with an egg slice as they’re very soft and fragile until they cool down.
Ice with peppermint icing made with pure icing sugar. When made with pure icing sugar, icing tends to be harder and that’s better for biscuits of this kind. They won’t come apart and will stay crunchy for a few days.
Only ice a dozen or so at a time. These will also freeze well un-iced.
Raspberry flavoured icing would also go well with these biscuits.