Hot chocolate biscuits
These biscuits do not require cooling down after baking; they are pure bliss hot from the oven. In fact, they are a bit like a cup of thickly brewed Mexican hot chocolate: creamy, chocolaty, and lightly spiced with cinnamon and a dash of chilli.
You can increase the chilli in the recipe up to ½ teaspoon if you feel brave, but we recommend keeping it down to just a hint of chilli.
- 175 gram unsalted butter, at room temperature
- 1/2 cup (125 ml) caster sugar
- 1/3 cup (80 ml) brown sugar, firmly packed
- 1 egg
- 1 teaspoon (5 ml) vanilla
- 2 cups (250 ml) flour
- 3 tablespoons (45 ml) cocoa
- 1 teaspoon (5 ml) ground cinnamon
- 1/2 teaspoon (2 ml) salt
- 1/8 teaspoon (1/2 ml) chilli powder or cayenne pepper
- 1/8 teaspoon (1/2 ml) ground black pepper, sieved
- 125 gram bittersweet chocolate, grated or finely chopped
- Preheat oven to 150ºC.
- Cream the butter and sugars until light and fluffy.
- Add egg and vanilla and beat well. Add spices and mix thoroughly
- Combine flour into mixture. Mix to a dough.
- Lastly add chocolate and mix through the dough; at this point it will become a bit crumbly but keep mixing gently as it should become a ball of dough.
- Break dough in half and roll each into a log with a diameter of about 30 mm. Wrap separately in wax paper or foil and refrigerate for three hours.
- Line two baking trays with baking paper.
- Take one log out of fridge, unwrap and cut into 7 mm thick slices. Place on tray, spaced at least a 30 mm apart. Repeat with second log on to second tray.
- Bake 15 to 20 minutes until firm.
- Transfer to a wire cooling rack to cool – or eat them warm!