Chocolate biscuits (cookies)

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Dearest reader, at this point you can be assured that the Outlander Kitchen cookbook, written by the formidable Theresa Carle-Sanders, has been well and thoroughly vetted for you by The Bread Maiden.  This is recipe six that I’ve made in the past six days.  I’m a little tired.

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All the recipes haven’t been home runs, but they’ve all been at least good.  And that’s actually saying a lot, because most general cookbooks that deign to include bread recipes do it as a way to  add variety, not make good bread.

It is clear that Carle-Sanders sees bread differently.  She sees that bread was fundamental in 18th century Scotland, and strives to create recipes that both are historically accurate and accessible to home cooks.

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To make these, you will need:

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When I took this shot, I skimmed the recipe and assumed there was salt. There is not.  Oops!

3/4 cup ground oats

1 cup whole wheat flour

1/2 cup light brown sugar (or 1/2 cup white sugar with one teaspoon of molasses mixed together)

1 teaspoon baking powder

1/2 cup cold butter

2 tablespoons (I ended up adding 4 tablespoons for everything to come together)

85g milk or dark chocolate (I used semi-sweet)

In a large bowl, mix together the oats, flour, brown sugar, and baking powder.  DSC03390

Grate in the butter and mix with your hand to make sure the butter is well-coated.

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Add the milk, one tablespoon at a time, until the dough comes together in a stiff ball.  Flatten the dough into a disk, wrap in plastic, and let rest in the refrigerator for 15 minutes.  Preheat the oven to 350 degrees F.

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After 15 minutes, take the dough out and place it on a floured surface.  Roll it into a large circle of 1/4 inch depth.  DSC03393

Use a cookie or biscuit cutter to cut out 10-18 rounds and transfer them to a parchment-lined baking sheet.DSC03394

Bake 12-15 minutes until the edges are just golden brown.  Let them cool completely before topping with melted chocolate.DSC03395

I didn’t read the instructions for melting the chocolate so it got burnt and didn’t look nice and smooth when I spread it 😦

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They were really good though.  The cookies were not too sweet, and I used semisweet chocolate so the icing wasn’t too sweet either.

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I really liked these and will probably make them again.  They are just sweet enough, and I’d like to work some more on the chocolate icing.

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