It turns out that one of the most challenging things about food blogging is coming up with names for the things you’ve just invented. So plain old ‘Chocolate Biscuits’ wouldn’t do for me; I also didn’t want to go down the ‘Best Ever Chocolate Biscuit’ route. I think the words ‘best ever’ are subjective, like beauty; something that may be ‘best ever’ to me may be ‘pretty good’ to you.
But as I bit into one of these chocolate biscuits the day after I made them (if you can, I suggest eating them the day after they are made; they are richer and way more chocolatey and smooth), I closed my eyes as the chocolate set each of my senses on fire, aided by the sweet spice of the sugar and cinnamon. Then I thought ‘Mm, these little cinnamon chocolate babies are GOOD!’ and that’s when I – named – my biscuit. So I present, with great glee, my new invention: Cinnamon Sugar Chocolate Babies.
These are good. Oh, so good. Oh, so so good. OH, so good. SO good, in fact, that there were very few that made it into the second day. I loved them, as did my friends and family. I guarantee that these will make you very popular – if only for a while. (You can always tempt people with more of these when one batch runs out!)
Recipe: Awanthi Vardaraj @ Sybaritic Pleasures
Photographs: Awanthi Vardaraj
175 gm self-raising flour
175 gm caster sugar
20 gm good quality cocoa
75 gm butter
1 egg, beaten
about 1 tablespoon milk (optional; see method)
2 teaspoons cinnamon
1) Preheat the oven to 375F or 190C.
2) Sieve the cocoa and the self-raising flour together into a large bowl.
3) Add half the caster sugar to the flour mixture.
4) Add the butter to the mixture and rub in until the mixture resembles fine breadcrumbs.
5) Add the beaten egg to the mixture and add the milk, mixing gently with the back of spoon until the mixture can be scooped up and rolled into balls. (Note: Only add the milk if the mixture can’t be rolled properly. Try rolling it without the milk first. You may need less than one tablespoon to bind the mixture or you may not need the milk at all.)
6) Line a baking sheet with baking paper and lightly butter it. Roll the mixture into even-sized balls and lay on the sheet, leaving a little room between each ball for it to expand. (These don’t expand too much, so make sure you make the balls into the size that you want your cookie to be.)
7) Put the baking sheet into the oven and bake for 20 to 25 minutes. (My oven’s been giving me trouble lately, so it took more like 45 minutes. But if your oven’s in good condition 25 minutes should do the trick!)
8) Meanwhile, put the rest of the caster sugar and the cinnamon into a bag (I used a Ziploc big bag for the purpose) and shake it about (after zipping it shut, of course) until the sugar and cinnamon are blended completely.
9) When the biscuits are done, pop them (while they are still hot) into the bag and shake gently to coat the biscuits completely with the sugar and cinnamon mixture. Remove them from the bag and set them aside to cool while you put your next batch into the oven. Be careful when you’re handling the hot biscuits; use tongs if you need to.
10) This recipe makes about 30 to 35 biscuits (but with the number of greedy people eating them, I honestly can’t be too sure).
1) It’s really worth it to use a good quality cocoa; the better the cocoa, the better the biscuit!
2) You can toss more than one biscuit into the bag to coat with sugar and cinnamon. I had about seven in the bag at one stage.
3) You can save the remaining sugar and cinnamon mixture to have with your coffee. It tastes GOOD. Cinnamon, as you know, loves everything.
4) You say cookie; I say biscuit. I grew up calling these biscuits. To me a cookie is a piece of data left in my browser by a website. I’ve grown used to calling biscuits cookies, but it’s not second nature to me. A biscuit is a biscuit is a cookie is a biscuit. What can I say? I’m set in my ways.
Enjoy these! Let me know if you make them and how much you loved them!