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28 October 2014

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Chocolate brazil soft baked biscuits
Chocolate brazil biscuits
Chocolate brazil soft baked biscuits

Chocolate brazil soft baked biscuits, by Lorna Dowell, poet from Tadworth in Surrey. Lorna achieved third place in the final of the Green & Black's and National Trust cooking competition. Here's her recipe:

  see also  
  Chocolate cook-off at Wimpole Hall  
  internet links  


National Trust

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Facts from BBC Science:
• Chocolate is made from the seeds of the tropical cacao tree
• Research suggests chocolate may have health benefits
• Chocolate cravings may be a symptom of addiction
• Chocolate contains the same 'happy' chemicals found in some recreational drugs

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Preparation time: 15 minutes
Cooking time: 20 minutes
Makes: 20 biscuits
Use: 6.5cm (2½inch) biscuit cutter

• 75g (3oz) unsalted butter
• 50g (2oz) caster sugar
• 1 large egg, beaten
• 175g (6oz) wholemeal self-raising flour
• ½ teaspoon vanilla extract
• 15ml-30ml (½fl oz-1fl oz) milk
• 75g (3oz) dark chocolate, minimum 70% cocoa solids, roughly chopped
• 75g (3oz) milk chocolate, roughly chopped
• 50g brazil nuts, chopped

Lorna with Steven Saunders and Micah Carr-Hill
Lorna Dowell with Steven Saunders and Micah Carr-Hill

• Pre-heat the oven to 180°C/350°F/gas 4

• Grease a baking sheet with melted butter.

• Cream together the butter and the caster sugar in a bowl until light and fluffy.

• Beat in the egg and then sieve the flour once, returning the bran to the sieved flour, fold it into the mixture.

• Beat well adding the vanilla extract and sufficient milk to make a pliable dough, mix it together with your hands adding the milk in stages, the dough should be fairly soft, but not sticky.

• Stir in the chopped chocolate and nuts. Roll out onto a floured board to a thickness of about ½ cm (¼ inch). Stamp into rounds and place the biscuits onto a greased baking sheet, allowing room for expansion.

• Bake in the centre of the oven for about 20 minutes, be careful not to overcook them. Once cooked, leave to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.

HINT: Sieving flour is important not just to remove any little foreign bodies that may be in the flour but also to aerate it. All flour should be sieved before you use it and in the case of the wholemeal flour in this recipe you should put the bran back into the flour as it gives a distinctive flavour and texture to the biscuits.

Back Back to more fun at the Green & Black's and National Trust cooking competition.
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