Choc Mac Freezer Biscuits
Use the best cocoa powder available to you for this recipe. You can substitute the macadamia nuts for Chocolate Bits or chopped chocolate (again, the best you can afford)
- 150g butter, at room temperature
- 175g of brown sugar
- 1 teaspoon of vanilla extract
- 175g plain flour
- 30g cocoa powder
- 1/2 teaspoon bicarbonate of soda
- 150g of macadamia nuts, roasted and chopped into small pieces
- Put the butter in the bowl of an electric mixer and beat on a high speed until the butter is creamy.
- add the brown sugar and vanilla extract and continue beating for a couple of minutes to incorporate.
- remove the bowl from the mixer and sift in the flour, cocoa and bicarb soda and mix with a spoon until combined. Note It will make a stiff and crumbly mixture.
- press and squeeze the dough with your hands into two balls. Form each ball into a log and wrap up in cling film and put in the fridge to chill for at least 2 hours. If you are not going to bake the biscuits today, store in the freezer.
- Preheat your oven to a moderate heat.
- line a biscuit tray with baking paper
- using a sharp knife, slice each log into rounds about 1.5cm or 1/2 an inch thick.
- return unused log to the freezer
- place each round onto your baking tray, pushing the dough back into shape if they fall apart.
- bake for 12 minutes in the middle shelf of your oven.
- allow to cool on the tray before storing in an airtight container.
Note that the biscuits will not look cooked after the suggested cooking time, but they will firm up when they cool.
The dough can be frozen for a few months. When you are ready to cook the biscuits, there's no need to defrost before baking, however you should cook them 1 minute longer.
The cooked biscuits can be kept for up to 3 days at room temperature.