Chocolate Wattleseed Biscuits Food

CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
• In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

EASY CHOCOLATE BISCUITS

Steps:

• Beat the butter and sugar together with an optional pinch of sea salt in a bowl until light and fluffy, then beat in the eggs one at a time. Sift over the flour and cocoa powder and beat into the butter mix, then fold through the chocolate chips. The mix can be made up to 2 days ahead and chilled or frozen for a month, or used straight away.
• To bake, heat oven to 190C/170C fan/gas 5. If the mix is at room temperature, place evenly spaced spoonfuls on parchment-lined baking sheets, allowing 2 tbsp for each cookie. If the mix is fridge cold, you can roll it into 40g balls before baking. The balls can be frozen and the biscuits baked from frozen, but they'll need a few minutes more. Bake for 12-15 mins until spread out and crusty around the outside. Leave to cool slightly and enjoy warm, or leave to cool completely and eat cold. The biscuits will keep in a tin for three days.
• As an optional extra, the biscuits can be dipped in chocolate. To do this, melt your chosen type of chocolate in a bowl over a pan of simmering water or in the microwave. Leave to cool a little, then dip half of each biscuit in the chocolate and leave them on parchment-lined trays somewhere cool to set. Again, the dipped biscuits will keep for up to three days in a tin or lidded plastic container.

CHOCOLATE WATTLESEED MOUSSE WITH WATTLESEED CREAM

Steps:

• Place chocolate, butter and juice in a microwave suitable bowl. Microwave until just melted.
• Whisk in the wattleseed and cocoa powder.
• Add the 2 egg yolks and the liqueur. Set aside to cool.
• Meanwhile, in another bowl, beat the cream until soft peaks form - set aside.
• In another bowl, beat the egg whites until soft peaks form, then add the sugar and beat until smooth and glossy.
• Fold the whites into the chocolate mixture.
• Next, fold in the cream to the chocolate mixture.
• Transfer to a large serving bowl or individual bowls, and refrigerate.
• For the cream:WHixk all ingredients until thick. Refrigerate until ready to serve. The cream is better after a few hours as this will allow the flavours to blend. Serve the cream with the mousse.

CHOCOLATE WATTLESEED BISCUITS

Steps:

• Preheat oven to 170.C.
• Sift flour, cocoa & wattleseed.
• Cream butter & sugar & then work flour into the mix, it will look dry but will eventually bind into a dough.
• Roll into small balls and place well apart on a greased oven tray. Flatten gently with the back of a fork.
• Bake at 170.C for 5 mins then reduce heat to 150.C & cook for a further 10 minutes.
• Transfer to a wire rack to cool & harden & then store in an airtight container.