I have been spending a lot of my time at home as of late, not doing anything in particular. Waking up to Oprah on the box set, fixing a quick brunch after Rachel Ray’s, and mostly drifting away in my own dreams.
It is always beautiful to see the day taking a slower pace, where you can simply look out the window, and allow the ruffling leaves with each teasing breeze steal time from your thoughts. Yet it never fails to surprise me how time flies when you’re having fun, and by your next blink, the sun would be kissing the azure skies adieu, slipping into the arms of the moon.
Amidst my daydreams, I constantly find my thoughts drifting away to specific chocolate distractions. There were those moist and fluffy chocolate chip muffins for a Youth Day order, that I secretly wished I had baked more extras, simply because the testers, and myself alike, couldn’t stop at one. And then there was that large crumbly chocolate crinkle cookie at Coffee Bean (though it didn’t retail by that name) that was the perfect morning snack while waiting for my birthday movie treat to begin. Oh, the powdered sugar goodness.
But like all beautiful distractions, with those in mind, I ended up being distracted by yet another chocolate beauty around the corner.
I first saw these on Amanda’s, and I knew that I had to give them a try. With just four ingredients and simple preparatory steps, what intrigued me most were the positive reviews these seemingly plain biscuits had from those who have tried their hands on them. And so I reckoned that these simple beauties would be the perfect accompaniment to my simple afternoon.
I baked the first tray, and while I loved the texture of these biscuits (they were firm, yet crumbly), I found that they could be a bit bitter upon the first bite, and thereafter proceeded to add in about half a cup of mini sweetened chocolate chips into the dough. The addition of chocolate chips was just enough not to overwhelm the texture and defining smoky flavour of the biscuits. It offered a little sweet crunch for those who prefer an intriguing balance of flavour in their bites. Having said that, the mister and I had them crushed with our serving of ice-cream today, and that certainly pushed the envelope to ultimate perfection.
And I for one, can’t stop popping one after another as I’m typing this, wishing I had ice-cream stashed away in the mini fridge.
Granny Boyd’s Biscuits
300g self-raising flour
30g cocoa powder
250g unsalted butter
125g caster sugar
1/2 cup mini chocolate chips
- Preheat the oven to 170C.
- Sieve flour and cocoa powder. Set aside.
- Cream butter and sugar until pale and light.
- Mix in the flour mixture and chocolate chips until the dough forms.
- Roll into walnut-sized balls, and arrange on a greased sheet.
- Flatten the balls with the back of a fork.
- Bake at 170C for 5mins, then lower the temperature to 150C and bake for 10-15mins (I did mine for 11mins, because I liked them crispy on the outside, but chewy on the inside)
A reader informed me of an interesting blog event started by Coffee, called Monthly Blog Patrol, and with this month’s theme being Less Is More (5 ingredients or less), this recipe makes the cut! Thank you for hosting, Nupur!