It’s been 2 years since we developed this basic chocolate biscuit. Now we’ve lost count of how many times we’ve made it and the amount of photos and love we’ve received for this basic bikkie! It’s now time to share it again for those of you who haven’t caught it yet. It has a crunch and a little bit of chew, great on it’s own or used in a biscuit base for a cheesecake, slice etc. Enjoy x
Makes: 30 biscuits
Oven temperature: 180C (160C fan forced)
Cooking time: 10 to 15 minutes
Pan : 2 baking trays
1/2 cup The Sugar Breakup Dextrose
1/2 cup The Sugar Breakup Organic Golden Rice Malt Syrup
½ teaspoon bicarbonate of soda
1 tablespoon boiling water
1 ¾ cups plain flour, sifted
¼ cup cocoa
- Preheat oven to 180C (160C fan forced). Line 2 baking trays with non-stick baking paper.
- Place butter, dextrose, and golden rice malt syrup in a saucepan and stir over medium heat until well combined. Heat, stirring frequently, over medium heat until almost boiling then remove from the heat.
- Pour the butter mixture into a large bowl and allow to cool slightly.
- Dissolve the bicarbonate of soda in the boiling water then stir into the butter mixture.
- Sift in plain flour and cocoa, stir until well combined.
- Use a teaspoon to spoon the mixture onto the lined baking trays to form rounds about 3cm in diameter. You can pick them up and roll them in your hand if you want nicely round biscuits. Leave plenty of room for each to spread.
- Bake in preheated oven for 10-15 minutes or until starting to firm around the edges. Remove from oven and cool on the baking trays.