Granddads Chocolate Syrup And Biscuits Food

CHOCOLATE AND BISCUITS RECIPE

Steps:

• Place sugar in a Medium sized sauce pot.
• Add the cocoa powder.
• Add the salt.
• Whisk all the dry ingredients together.
• Add water.
• Place over Medium heat on stove top.
• Stirring constantly, bring mixture to a boil.
• Continue to stir for one minute. Remove from heat.
• Add the vanilla flavoring, stirring it in until fully combined.
• Pour syrup over freshly baked, split biscuits.
• Enjoy!

PHYLLIS' CHOCOLATE SYRUP

Steps:

• Heat sugar, milk, cocoa in saucepan over medium-high heat to a boil. (Don't let it boil too long).
• Remove from heat, add butter and vanilla.
• Serve over biscuits.

GRANDDAD'S CHOCOLATE SYRUP AND BISCUITS

Steps:

• Mix dry ingredients first. Get the milk warm in a sauce pan on medium heat. Stir in dry ingredients. Stir continuously until it reaches the desired consistency. It will burn and stick quickly if not stirred. Pour over biscuits.

GRANDPA'S SPECIAL BUTTERMILK BISCUITS

Steps:

• Preheat oven to 350°F (175°C).
• Combine the cake flour, baking powder, baking soda, sugar, and salt in the bowl of a food processor outfitted with a plastic blade.
• Pulse until well-blended.
• Add the butter and shortening and pulse until mixture resembles coarse meal, about 5 seconds.
• Transfer mixture to a bowl and add the buttermilk.
• Stir with a fork until it forms a dough.
• Drop spoonfuls of the mixture onto a greased baking sheet, 1-inch apart from each other.
• The dough may also be spooned on top of savory fillings to form a crust.
• Bake until slightly golden, about 20-25 minutes.

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.