Chocolate freckle biscuits

Very very exciting news. Ok it’s really only exciting to me but I unpacked the last box on the weekend. It was the one with all the cookbooks that didn’t fit in the cupboard above the fridge (how did I get so many?!?) but I managed to find a space for them and now nearly everything has its very own home.

I almost had a party when I threw the last box out the door ready to be passed on to the next family member moving house in a couple of weeks. Shall we call chocolate freckle biscuits celebration cookies? After ‘the best biscuits I’ve ever made’ it was pretty tough to choose the next recipe to fill our cookie jar.

Chocolate freckle biscuits

My inner two-year-old took over on this occasion and chose the most childish biscuit recipe in the book but also the most fun looking. Who can resist something covered in 100s and 1000s?

Younger me loved Freckles. Until the piñata cake I made for my Birthday post this year I hadn’t had them for years and years but in the same way they jumped off the shelf and into my trolley then, this recipe jumped out into my oven (with a little work in between).

Chocolate freckle biscuits

Adding a sprinkle of ginger was the only adjustment I made to the original recipe because I like to spice it up and I thought that might make them a little more grown up, which it did (ok not really). Surprisingly, having 3/4 of a cup of brown sugar in them didn’t make the biscuits overly sweet. Actually the cocoa and dark chocolate made them almost a bit bitter but in an 0h-that’s-good-chocolate way not a bad way.

Chocolate freckle biscuits

With a consistency like shortbread, they held their shape perfectly in the oven so if you wanted to you could make them in fancy shapes. Personally after cutting out all the circles I was too lazy to roll out the dough again so I just rolled some balls with the off-cuts and flattened them out. They weren’t as pretty but certain people in our house didn’t notice. Enjoy!

What about you? What was your favourite chocolate growing up?

Chocolate freckle biscuits

Chocolate freckle biscuits

Chocolate freckle biscuits

Yield: 30
Cook Time: 12 minutes
Total Time: 12 minutes

Ingredients

  • 125g (1 stick) butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1 egg
  • 1 1/2 cups plain (AP) flour
  • 1/4 cup self-raising flour
  • 1/4 cup cocoa powder
  • 1/2 tsp ginger powder
  • 200g dark eating chocolate
  • a few tbsp hundreds and thousands

Instructions

  1. In the bowl of an electric mixer, beat the butter, sugar and egg together until light and creamy.
  2. Add the flours, cocoa and ginger and mix them through until it forms a dough with no more dry bits.
  3. Lay a sheet of baking paper on the bench and tip the dough out onto it.
  4. Pat/knead the dough unti it's smooth then place another sheet of baking paper on top.
  5. Use a rolling pin to roll it out to 5mm thickness then refrigerate for 30 minutes.
  6. Pre-heat the oven to 160C fan-forced and line two baking trays with baking paper.
  7. Using a 4cm round cookie cutter, cut rounds from the dough and place on the trays leaving about 2cm between each one.
  8. Bake for 10-12 minutes or until firm then leave them to sit on the trays for 5 minutes.
  9. Transfer to a wire rack to cool completely.
  10. Melt the chocolate in the microwave.
  11. Spread the melted chocolate over the cooled biscuits then sprinkle with 100s and 1000s.
  12. Leave to set and then store in an airtight container.

 

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