These and many other biscuits we make were very popular in hotel coffee shops, and we found that we frequently needed extra during the day. Having found the raw shaped biscuits freeze very well and thaw in 10-15 minutes we could quickly cook more, without breaking other service aspects by stopping to make another batch. It also meant we were able to keep them wonderfully fresh, which I suspect was another reason why they were so popular. A terrific fresh biscuit can be hard to find.
AO 17 September, 2022
250g unsalted butter, very soft but not melted
250g soft dark brown sugar
2 x 61g eggs …room temperature
350g bread [plain flour] flour
200g Callebaut k811 callettes or finely chopped premium quality dark chocolate coverture
Using the Kenwood creaming beater , whip the butter until it is fluffy and then add the sugar and whip until combined. Add the eggs one at a time making sure each is fully incorporated before adding the next.
Turn the motor off, add the flour and on low-speed mix until fully combined. Turn off again add the chocolate and incorporate on low speed.
Cover two baking sheets with silicon mats. Using a 50mm [internal diameter] use flat scoops to portion it mixture and place them well apart on the baking sheet. If you want perfect commercial looking biscuits roll the balls smooth. Using a square of baking paper or greaseproof paper and flatten them out to about 10mm thick. I have a lovely wooden tool for this purpose, a gift from a baker colleague’s grandfather, but a flat based whisky glass or even the flat of your hand works well.
Pre heat oven to 160°C
Cook for 20 – 25 minutes checking halfway through the cooking time. Cool on the trays standing on racks for at least 15 minutes before you move them. Still hot they are fragile and can break if you try and move them too soon.
we love this attachment
Why the Kenwood creaming beater and not the balloon whisk….why because it’s absolutely brilliant, so brilliant I have worn one out. It perfectly scrapes the sides of the bowl, great for creaming butter and sugar, choux, soft doughs like roti click here
It doesn’t negate their also excellent balloon whisk. I have two Kenwood Majors one is 40+ years old and still going strong…we did have the attachment head changed to accept modern versions of the attachments. The other about 8 years old and we have no expectations that it will last as long as our old one as the gears are no longer metal….regardless, if you are going to get a mixer a Kenwood is the only choice…. Ann Oliver. Got an old one, or for that matter a new one, that might need a service or fixing we highly recommend Andrew at Adelaide Vacuum Cleaner Service, Enfield, South Australia +61 8 8162 9770