Denise says:
An excuse to make chocolate biscuits is never required but more to the point have you made enough? These are melt- in- the- mouth crunchy biscuits made with white and dark chocolate.
Officially white chocolate cannot be called "chocolate" because it does not contain chocolate solids. Good white chocolate is made from cocoa butter, sugar, milk solids, vanilla, and lecithin. It is rich and creamy, however it does have a lower melting point and will split easily if not handled with care.
Preparation Time: 35 minutes
Cooking Time: 10 minutes plus chilling and cooling Makes: 36 biscuits
Ingredients:
100g unsalted butter5 tablespoons runny honey
1 tablespoon caster sugar
100g white chocolate – roughly chopped
270g Self –Raising flour
½ teaspoon cinnamon
Icing
200g dark chocolate – roughly chopped
2 tablespoons white chocolate - grated
Method
1) Pre-heat the oven to 180 C/ Gas mark 4.2) Beat the butter until soft and creamy. Add the honey and sugar and beat until the sugar is dissolved.
3) Melt the white chocolate in a glass bowl over a saucepan of simmering water (double-boiler). Be careful not to over cook the chocolate ~ just melted is what you want.
4) Cool slightly and then stir into the butter mixture.
5) Sift the flour and cinnamon into the butter mixture and gently fold through to form a stiff dough. Using your hands, press into a ball and flatten into a disc.
6) Roll out between two sheets of baking parchment paper to about 4mm thick. Chill for 10 minutes.
7) Cut the dough into 5 cm rounds using a cutter. Roll the remaining dough and continue cutting rounds until all the dough is used.
8) Place the biscuits on to a tray lined with baking parchment paper.
9) Bake for 10 minutes or until crisp. Leave to cool for 15 minutes.
10) For the icing, melt the dark chocolate in a glass bowl over a saucepan of simmering water, stirring occasionally until just melted. Cool slightly.
11) Use a teaspoon and a small palette knife, gently spread the dark chocolate over half of the top of each biscuit.
12) Leave to cool and set on a cooling rack .
Store in an airtight container or freeze. To serve: Garnish with a sprinkling of grated white chocolate.