Article by Trudy Allen | 2 min read
A British favourite and one my grandmother used to make me. Black and White Biscuits are thin, crunchy and dipped in both white and dark chocolate. Delicious with a cup of coffee or tea.
Black & White Biscuits
Preparation & Cooking Time: 1 hour + chilling & cooling
Makes 18 biscuits
½ Cup (125g) Unsalted Butter
5 tbsp Runny Honey
2 tbsp Caster Sugar
½ Cups (80g) White Chocolate
2 cups of All Purpose Flour
3 tsp Baking Powder
½ tsp Ground Cinnamon
1 ¼ Cups (200g) Dark Chocolate
1 ¼ Cups (200g) White Chocolate
- Leave butter out at room temperature until it’s soft
- Heat the oven to 356F or 320f for fan-ovens (180c or 160c for fan-oven)
- Beat the butter until soft and creamy, add the honey, sugar and salt. Beat again until the sugar has dissolved.
- Melt the 80g of White Chocolate and, once cooled a little, stir in to the butter, honey and sugar mixture
- Sift the flour, baking powder and ground cinnamon into the mixture, folding it gently to form a firm dough.
- Roll the dough in to a ball with clean hands and place on the baking sheet. Flatten the ball in to a disc shape and place a 2nd sheet of baking paper on top.
- Use a Rolling Pin to roll out the dough until it’s about 4mm thick, then leave to chill for 10 minutes.
- Use a circular cutter of about 6cm diameter (or use a cup) to cut out circles, placing them on a greased baking tray. You will need two large baking trays. Any leftover dough, roll out and repeat.
- Cook the biscuits for 10 minutes or until they are crisp. Remove from the oven and allow to cool on the trays.
- Heat the Dark Chocolate until melted.
- Use a teaspoon to scoop up dark chocolate and then use a flat knife to spread the chocolate over half the biscuit surface.
- Allow to cool
- Heat the White Chocolate until melted
- Use a teaspoon to scoop up white chocolate and a flat knife to cover the other half of the biscuit surface.
- Allow to cool
- Store biscuits in an airtight container
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