Belgian Chocolate Biscuits Food

BELGIAN CHOCOLATE BISCUITS

Steps:

• Preheat the oven to 190oC/Gas mark 5 and grease a baking tray.
• Cream together the margarine and the sugar until light and fluffy. Stir in the flour and the cocoa to form a dough like ball, then add the vanilla essence.
• Roll the mixture into marble sized balls and place on the baking tray before flattening with a cold fork. Then place in the oven to bake for about 9 minutes.
• When they are removed from the oven leave them on the tray for roughly 5 minutes before placing on a cooling rack.
• Optional: for the filling you mix the butter and the sugar then add the rest of ingredients. When the biscuits have cooled you can use this to sandwich them.

BELGIAN CHOCOLATE COOKIES!!!!!

Steps:

• preheat the oven to 180 degrees/350 f/gas mark 4. grease 1 or 2 baking sheets.
• cream the butter and sugar together in a bowl untill pale and fluffy,then beat in the egg. Stir in the flour,cocoa powder and chocolate chips,mixing to form a dough.
• Roll out the dough on a sheet of non-stick baking paper , then cut the dough into 20 rectangles on prepared baking sheets. Bake in oven for about 15 minutes or untill firm. Transfer to a cooling rack.
• spread 2 good spoonfulls of sofened ice cream on a cookie and put another cookie on top and squish them together. do this with every cookie then they are ready to eat. you can wrap them up in foil andstore them in the freezer for 2 weeks at the most.

BELGIAN CHOCOLATE LACE WAFERS

Steps:

• Stir together flour and nuts. In a 1-quart saucepan, stir together next 3 ingredients. Stirring constantly, bring to boil over medium heat. Remove. Stir in flour mixture until well blended.
• Drop by slightly rounded teaspoonfuls in oval shape 3" apart onto foil-lined cookie sheet. Spread evenly with rubber spatula to 1/2" by 1 1/2" oval.
• Bake at 350°F 4-5 minutes or until golden brown. Cool completely on foil on rack. Peel foil from cookies.
• Place cookies, 1 at a time, top side down on cookie sheet. Return to oven 1 to 2 minutes or until soft.
• Roll into cylinder shape starting on long side. Cool on rack.
• Spread 1 end of each cookie with melted chocolate. Allow chocolate to set or eat it as-is.
• May be stored in tightly covered container up to 1 week.

BELGIUM BISCUITS

Steps:

• Cream the butter and sugar, add the egg and syrup, then the dry ingredients.
• Roll and cut in the usual way.
• Bake on a greased tray for 15-20 minutes in a moderate oven[350 F/180 C].