The chocolate in these biscuits takes a supporting role rather than occupying centre stage. As a savoury cheese biscuit this has almost a shortbread quality about it, crunching and crumbling before melting into a sublime combination of buttery dark, salted chocolate with just a hint of heat behind it. When paired with a mellow Cheddar they are quite simply moreish.
Makes about 25
Prep time 15 minutes
Cooking time 12 minutes
Suitable for freezing? Yes, prior to cooking
220g plain 00 flour
1/2 tsp paprika
Pinch of salt
4 tbsp cocoa powder
2 tbs of sugar
1 tsp baking powder
60g dark chocolate (70% cocoa solids), grated
145g butter
2 eggs
75g poppy seeds
1 Sift the flour, paprika, salt, cocoa powder and baking powder into a bowl. Add the grated chocolate.
2 Rub in the butter until the mixture resembles breadcrumbs, then add just 1 egg and mix to form a soft dough.
3 On a floured surface roll the dough into a large sausage. Beat the second egg, then brush the sausage with it before rolling it on a tray with the poppy seeds. Transfer the log to the fridge for an hour to chill.
4 Preheat the oven to 160°C/gas mark 3.
5 Using a sharp knife, slice the log in disks about 5mm thick before transferring onto a tray lined with baking paper. Bake for about 12 minutes - don't be tempted to overdo them, however: they don't set properly until they are cold.
TIPS & USES
* Put half the log away in the freezer to use another time.
* Store in an airtight container for up to a week.
* For a pretty finish, roll the biscuits in sesame seeds.
* Wrap and give them with a beautiful hunk of Cheddar to make a cracking gift for cheese-loving men-folk!
* To transform them into sweet chilli-chocolate biscuits, replace the paprika with chilli, add 75g of sugar and increase the butter by 20g.
