Recipe: Crumbly Chocolate Biscuits by Ravneet Gill

Ravneet Gill, pastry chef and founder of Countertalk, whipped up this recipe for ultimate comfort food: chocolate biscuits. You’re welcome.

Crumbly chocolate biscuits

Yield: 35 x biscuits at 6.5cm

Recipe:

150g caster sugar

225g unsalted butter, softened

240g plain flour

80g cocoa powder

2g bicarbonate of soda

3g salt

50g golden syrup

Method:

Beat together the butter and sugar until there are no lumps.

Mix together the dry ingredients in a separate bowl. Add these to the butter mix and mix until a dough starts to form. Add in the golden syrup to bind. Wrap in clingfilm in a flat ball and place in the fridge.

Once chilled (minimum 2 hours), bring the dough back together and roll between 2 sheets of parchment paper. This dough is a bit stickier but worth it because you get a really intense chocolate crumbly biscuit

Roll onto a sheet of parchment the same size as a large baking tray that will fit comfortably in the fridge as you’ll need to slide this paper onto a tray to help it chill down in the fridge. Chill for 20 minutes, until the dough has firmed up again

Using a cutter of your choice – here I have used a fluted 7cm cutter - stamp out rounds, slide this back on to the tray and re chill (minimum 20 minutes).

Preheat the oven to 160 degrees. Lift the biscuits off of the chilled tray onto a baking tray lined with parchment, spacing them out slightly. They won’t grow much. If you find that they are losing their shape through this process if your kitchen is too warm for example make sure you keep re chilling the dough this helps when cooking to make sure excess butter doesn’t weep out of the biscuits. Losing fat = losing flavour.

Bake for 12-15 minutes, until they look dry to touch.

Remove the tray from the oven and allow for them to cool on the tray.

Once cool either eat as they are or sandwich them together with a filling of your choice, I like mascarpone, white chocolate and a touch of sea salt.

Storage:

Once cooked the biscuits keep unfilled for up to 2 weeks in an airtight container. The dough keeps for three days in the fridge, in the freezer for one month. You can also freeze the biscuits once cut in the freezer ready to bake for convenience or to get ahead with prep. Once filled they are best eaten on the same day.

Filling:

125g white chocolate, melted

125g double Cream

15g butter, softened

250g mascarpone

pinch Maldon salt

Method:

Mix the above together and use to sandwich the biscuits together.