Spiced Chocolate Biscuits
These biscuits are perfect for Christmas. They are lightly spiced, chocolately and topped with a wonderful chocolate glaze. They're great for general snacking, with a cup of tea or coffee or give them away as food gifts.
Ingredients
Serves: 30
- 375g plain flour
- 65g unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons bicarbonate of soda
- 1 teaspoon salt
- 120g chopped walnuts
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 300g caster sugar
- 3 eggs
- 115g unsalted butter
- 2 teaspoons vanilla extract
- 480g icing sugar
- 25g unsweetened cocoa powder
- 125ml milk
Method
Prep:45min ›
Cook:10min ›
Ready in:55min
- Preheat oven to 180 C / Gas 4. Grease baking trays.
- Cream the butter, caster sugar, eggs and vanilla.
- In a separate bowl, stir the flour, 65g cocoa, baking powder, bicarbonate of soda, salt and spices. Add flour mixture to butter mixture. If too sticky add more flour, if too dry add a little milk. Add nuts and mix with hands. Must be of consistency to roll into little 1.25 to 2.5cm balls.
- After you have biscuit dough to handling consistency by adjusting it with either the flour or milk, roll into little balls, place on the baking trays and bake for about 10-12 minutes, biscuits should be firm. Do not overcook. Remove from oven, let rest on the tray for a few moments, then transfer to greaseproof paper. When cool, frost with icing sugar and cocoa glaze.
- To Make Glaze: Combine 480g icing sugar, 25g cocoa, add about 125ml milk. Consistency should be of a glaze. Pour about 1 teaspoon glaze over each biscuit. Decorate with sugar sprinkles while glaze is still wet.
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Reviews & ratings
Average global rating:
(112)
Reviews in English (97)
Crunchy, Next time adding more cocoa powder and increasing sugar. Made 2nd batch with 100g cocoa and an additional 50g sugar, then cooled in a sealed tuppaware box. 5 stars!! - 13 Jan 2013
I found the cloves quite overpowering of the other flavours but I didn't precisely measure them. I agree with the statement do not overcook - I think required texture is slightly firm on outside but still softish in middle - mine were too crunchy once cooled and so really had to be left for a few days. - 07 Jan 2012
I made these for Christmas, and my family raved over them. My boyfriend's Italian mother said that they are the same cookies her old Italian aunts make for wedding spreads. She gave me a tip, that adding a bit of red food dye to the frosting will give it a shinier appearance. Other than that, these cookies tasted perfect, they'll definitely be made again next year. - 14 Jan 2006 (Review from Allrecipes US | Canada)