We are really in the middle of winter now. Snow is due to fall in the South Island, though it was 12C here today in Wellington. It is weather for mugs of tea, warm socks, fur throws and piles of books and magazines. It is also time to make biscuits (or cookies if that is what you say).
According to this blog, I last made these Chocolate Lace Crisps in 2015. They are so easy to make, that I defy even the worst baker to not make a success of them. The original recipe comes from Australian Women’s Weekly reliable and always useful Cakes, Biscuits and Slices.
Melt 100g of chopped up dark cooking chocolate with 80g of butter in a small saucepan over a low heat. Transfer this mixture to a mixing bowl. Stir in 220g caster sugar, 1 beaten egg, 150g of sifted plain flour, 2 tablespoons of cocoa powder and 1/4 teaspoon of bicarbonate of soda. Cover, and refrigerate for about 15 minutes until the mixture is firm enough to handle.
Preheat the oven to 180C, grease oven trays and line with baking paper. Roll desert spoons of mixture into balls, and roll each on in a little icing sugar. Place on trays with a good space between them and bake for about 15 minutes. Cool on the trays.
Title of post: “All you need is love. But a little chocolate now and then doesn’t hurt.” Charles M Schulz
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