Welcome to Day 2 of the Virtual Cookie Exchange. A big thank you to Carol from Just Let Me Quilt for hosting us crazy cookie lovers.
Here is the full schedule.
Creatin’ in the Sticks InflorescenceQuilt Schmilt Sew Many Yarns Pumpkin Patch Patterns & Quilting Just Because Quilts Treasured Nest Cathie’s Craftworks Scrapdash
December 7 Today MooseStashQuilting Songbird Designs Beaquilter Selina Quilts Life in the Scrapatch Pieceful Thoughts of My Quilting Life Homespun Hannah’s Blog Cynthia’s Creating Ark Samelia’s Mum
December 8 For The Love Of Geese Days Filled With Joy Food for Thought Karrin’s Crazy World Becky’s Adventures in Quilting and Travel Stitchin At Home Words & Stitches Colletta’s Kitchen Sink
December 9 Just Let Me Quilt Home Sewn By Us Just Sew Quilter Ms P Designs USA Quiltscapes Texas Quilt Gal Creative Latitude That Fabric Feeling
I had to have a good long think what to share with everyone this year, as over the previous years I have shared my favourite recipes that I use time and time again. That means it was time to explore something new that hopefully will end up on my favourite list. That I can bake over and over again.
The recipe I have for you today is a recipe that has more than one name, all depends where you live in the world. I would love to know what you call them where you live.
They are known here in Australia as Chocolate Digestive biscuits but I have heard them referred to Chocolate Hobnobs.
30 minutes preparation – 15 minutes cooking and cooling time
Make – 18-24 biscuits depending on the size you cut.
250g quick cooking oats
250g self-raising wholemeal flour
250 g brown sugar
½ tsp salt
230g butter cubed
2 Tbsp Golden syrup
1 Tbsp water
½ tsp bi carbonate of soda
200gram dark Chocolate chopped
Pre heat oven to 180 degree (350 F) and line 2 baking trays with baking paper.
Combine the oats, flour, sugar and salt in a large bowl and mix together. Put butter, golden syrup and water in a saucepan and melt over a low heat while stirring. Stir in the Bi carbonate of soda, then add to the dry ingredients. Stir until mixture comes together, set aside to cool.
Roll out dough between two sheets of baking paper, until you reach 4 mm (just under ¼”) Use a glass and cut out as many as you can from your rolled out dough and carefully transfer to your baking trays. I used my palette knife as it has a wide blade. Reroll the scraps to make more biscuits. Bake in batches for 8-12 minutes depending on your size. The bigger the biscuit the longer it will need. You want them to be lightly golden with a snap once cool. Cool on trays for 5 minutes before transferring them to a wire rack to cool completely.
Melt chocolate in a bowl over a saucepan of simmering water, stirring until melted. You can use the microwave if you prefer. Cool briefly, then dip one side of each biscuit in the chocolate, shake off any excess. They will keep in a sealed container in a cool place for 5 days. You may need to refrigerate them if you live somewhere hot. My plan is to make the biscuits ahead of time and store them without the chocolate. Only when I am ready to gift them, will I coat them with chocolate.
I can see me making lots of batches of these with and without chocolate. I hope you have enjoy your stop over here.
Until Next Time