These rich little biscuits look attractive mixed together on a plate and dusted with Confectioner’s sugar. Serve them with ice cream or simply as a sweet accompaniment to coffee.
ingredients
makes 24
3 ounce plain chocolate, broken into squares
3 ounce white chocolate, broken into squares
1/2 cup butter
1/4 pound 8 tbsp superfine sugar
2 eggs
2 cups All purpose flour
Confectioner’s sugar, to decorate
method
1. Put each pile of chocolate squares into a small bowl and, stirring occasionally, melt it over a pan of hot, but not boiling, water. Set aside to cool.
2. Whisk together the butter and superfine sugar until they are pale and fluffy. Gradually beat in the eggs, one at a time. Then sift in the flour and mix together well.
3. Halve the mixture and divide it between the two bowls of melted chocolate. Mix the chocolate into the dough mixture thoroughly. Knead the doughs until smooth and pliable, wrap them in clear film and set aside to chill them for about 1 hour. Preheat the oven to 190°C (375°F).
4. Shape slightly rounded teaspoonfuls of both doughs roughly into balls. Roll the balls in the palms of your hands to make neater ball shapes. Arrange the balls on greased baking trays and bake them for 10 - 12 minutes. Dust with sifted Confectioner’s sugar and then transfer them to a wire rack to cool.
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