35 Before 35: Baking – Chocolate Brownie Biscuits

Number 18 on my 35 Before 35 list is to bake 10 different types of biscuits, so when I felt a sudden urge to bake on Sunday, I knew what it was going to have to be. I chose to make the Chocolate Brownie Biscuits from the BBC Food website, adapting them a little to fit the ingredients I have. I won’t give you the recipe becaue you can get that by clicking the link, so the rest of this post will mostly consist of pictures.

I tripled the recipe so there would be enough for both Jan and me to take some to work. A slight misjudgement of how much plain chocolate I had left in the house left me topping up with left-over Galaxy Bubbles…

chocolate and butter
chocolate and butter

Never mind, it all loooks the same once it’s melted…

Yum yum!
Yum yum!

Pieces of white chocolate, all chopped up.

white chocolate pieces
white chocolate pieces

The chocolate has been stirred into the egg and sugar mixture and I’ve folded in the flour, so now it’s time to add the white chocolate pieces.

Adding the white chocolate pieces
Adding the white chocolate pieces

I didn’t have any Macadamia nuts and the shop at the train station doesn’t sell such things (nothing else is open on Sundays), so I added chocolate chips instead… those do belong to the things I almost always have in.

Even more chocolate? Don't mind if I do!
Even more chocolate? Don’t mind if I do!

The recipe told me to place “dollops” of the mixture on a baking tray. Exactly how big should a dollop be?!

Dollops
Dollops

The finished article…

Brownie biscuits

After a while, I realised the mixture was going down fast and I should probably make my dollops smaller if there were going to be enough biscuits for both sets of colleagues…

Smaller dollops...
Smaller dollops…

The finished biscuits (or cookies, if you prefer) were crunchy on top with a soft, almost cake-like texture underneath, and the lumps of white chocolate made a nice contrast to the darker chocolate of the biscuits themselves. Despite the lack of nuts, they were some gooood biscuits! My colleagues certainly thought so… their tub is already gone! And I expect Jan will say the same of his colleagues once he gets home… They were really easy to make as well. Just a bit of whisking, a bit of melting, stir everything together and stick each batch in the oven for 10 minutes. My kind of biscuit! I’ll definitely be making these ones again. Maybe next time I’ll even plan ahead and give the Macadamia nuts a go.

Ready and waiting to brighten up a dull Monday
Ready and waiting to brighten up a dull Monday

That’s three types of biscuits down, seven more to go! Any suggestions for the remainder?

Cross cultural cooking: Toad in the hole

It had been ages since I last made toad in the hole, so when I saw it on Lou’s Labyrinth I really, really wanted to eat it again. So that’s what Jan and I had for dinner yesterday.

I always use a recipe that I got from BBC Food years ago, and which doesn’t even seem to be on the site any more. Looking at it just now, I found several similar ones but none that were exactly the same. Mine is a very simple recipe – flour, eggs (four of them!), milk, salt and pepper for the batter. I always add dried rosemary as well, although it’s not in the original recipe. And, of course, sausages. Being in Germany, I don’t actually have access to the kind of sausages one would normally use for toad in the hole, but Bratwurst work surprisingly well. Cross-cultural cooking at its best!

Toad in the hole