Sunday, 12 April 2009

chocolate & pumpkin seed biscuits

These biscuits are what my North American friends would call cookies, so don't get them mixed up with scones, which Americans call biscuits.

Wow. Don't you think it's all very weird how one language can be so confusing?

Regardless of what you call these, you will definately think they're good. So on the chocolate theme: Happy Easter!

Chocolate & Pumpkin Seed Biscuits
Recipe by
Stephanie Alexander. Makes 15.

125g unsalted butter
25g castor sugar
60g soft brown sugar
100g self-raising flour
100g rolled oats
75g dark chocolate (preferably 70%), roughly chopped
50g pepitas (green pumpkin seed kernels)


1. Preheat oven to 170C. Line a baking tray with baking paper.

2. Cream butter and sugars until light and fluffy. Stir in flour, oats, chocolate and seeds.

3. Place spoonfuls on the baking tray and flatten slightly with the back of a spoon. Leave room for the biscuits to spread. Bake for 15-20 minutes until golden-brown.

4. Cool completely on a rack. Store in an airtight container.

Anna's other chocolate recipes:Drinks
Boozy Hot Chocolate
Spicy Hot Chocolate
Custards & MousseChocolate Chestnut Cake
Chocolate Ricotta Mousse
Muhallabiah Mousse (Iranian white choc & almond pudding)
Strawberry, White Chocolate & Almond Cannoli
Cookies & Slices
Chocolate Coconut Slice
Double Chocolate Cookies
Triple-Choc Brownies
Ice Creams & Candies
Cassata Gelata
Chocolate Raspberry Truffles
Filo Baked Mars Bar
Cakes & Tarts
Apricot & Chocolate Tart
Chocolate Bread & Butter Pudding
Chocolate Chestnut Cake
Fig, Hazelnut & Chocolate Fudge Cake
Fondant au Chocolat Framboise
Ginger Cake w Chocolate Sauce
Glacé Apricot, Chocolate & Poppy Seed Cupcakes
Ludo's Chocolate Truffle Tart
Ricotta, Strawberry & Choc-Chip Muffins
Schwarzwälderkirschtorte (black forest cake)

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