Basically its these steps:
- cream the butter and sugar
- sift all the dry stuff together
- mix the dry stuff into the butter
- put on trays and bake
Wanna see how easy it is?
Step 1: Cream the butter and sugar.
Step 2: Sift the dry ingredients
Plain flour.. bicarb & salt... cocoa..
Step 3: Mix the dry stuff into the creamed butter/sugar(in batches of course)
Step 4: Put on trays and bake
The recipe suggests ice cream scoop sized balls. This is fine, but we felt they were a big on the large size. So these were large walnut sized balls.
(I love it when the lumps get all melty)..
And here's the extra all set up to be frozen.
Things we learned:
- Make a double batch at least. 10 biscuits from a single batch doesn't go far.
- Ice cream scoops makes around 8cm diameter (from memory) biscuits. Downsize unless you want big un's.
- Dead easy, your kids can make them!
- Creaming unrefined caster sugar (that the brownish sugar, but caster sized crystals) takes a lot longer to cream, but it will get there. Be patient.
- I think it is necessary to have the good Dutch cocoa in this, it doesn't use much.
Guest (Family) opinions:
- Excellent basic biscuit, sweet enough to kill a sweet craving but not so sweet you want to eat the whole batch.