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Christmas chocolate chip biscuits

Christmas chocolate chip biscuits, Prescriptions, Any category, Pastries and desserts, Cookies

Ingredients portion 4

Wheat flour 2.5 cups

Cocoa powder ¼ cup

Baking powder ½ teaspoon

Salt ½ teaspoon

Ground cinnamon ½ teaspoon

Soda ¼ teaspoon

Butter 240 g

Chocolate 85g

Sugar 1.3 cups

Chicken egg 1 piece

Vanilla extract ½ teaspoon

Cooking instructions 1 hour and 30 minutes

1 Sieve the flour, cocoa, baking powder, salt, baking soda and cinnamon into a bowl. Melt the chocolate in a water bath. Beat the melted butter with the mixer, then add the sugar and beat until creamy.

2 Add the egg and beat for another 1 minute. Turn the mixer down to the lowest speed and add the melted chocolate and vanilla. Next, incorporate the flour, knead well and roll the dough into a ball, then divide the dough into 2 portions and make the balls again. Flatten and shape into 2 discs, wrap in clingfilm and leave in the fridge for 4 hours.

3 Preheat the oven to 180 degrees. Line 2 baking trays with baking paper.

4 Roll out the dough very thinly between 2 sheets of baking paper and cut out the shapes using different moulds. Repeat with the second piece of dough.

5 Transfer the biscuits to the trays and sprinkle with coloured sugar or other decorations.

Quick cake with frozen berries (cherries)

6 Bake the biscuits for 9-12 minutes until tender and cool on a baking tray. Decorate the top with icing or pastry decorations.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .