Recipe Roadtest: Fudgy Chocolate Pumpkin Biscuits

Happy father’s day to all the dads out there! For our dad, my sister and I cleaned out our pantry to make these fudgy chocolate biscuits with a pumpkin twist.

Fudgy Chocolate Biscuits with Pumpkin Spice Kisses

Fudgy Chocolate Biscuits with Pumpkin Spice Kisses

What you’ll need:

  • 125g butter, softened
  • 1 teaspoon vanilla extract
  • 3/4 cup loosely packed brown sugar
  • 1 egg
  • 1 cup plain flour
  • 1/4 cup self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 1/3 cup cocoa powder
  • 3/4 cup walnuts, toasted, chopped
  • 1/2 cup milk chocolate melts, halved
  • 1/2 cup Hershey’s Pumpkin Spice Kisses, chopped (optional)

What to do:

1. Preheat oven to 180°C (160°C fan-forced).

2. Using an electric mixer, beat butter, vanilla, sugar and egg until smooth. Sift flours, bicarbonate of soda and cocoa powder over butter mixture. Stir until combined. 2014-09-07 13.54.51

3. Fold in walnuts, chocolate and Pumpkin Spice Kisses. 2014-09-07 14.04.05

4. Roll level tablespoons of mixture into balls. Place balls 4cm apart on trays lined with baking paper. Using the palm of your hand flatten mixture slightly.

5. Bake for 10 to 12 minutes or until just firm to touch. Stand biscuits on trays for 5 minutes. Transfer to a wire rack to cool. Serve and just try to stop at one! 2014-09-07 14.31.34

Notes:

  • Feel free to throw into the biscuit batter any spare chocolates or lollies you have in the pantry; the original recipe actually used jersey caramels but we had these Pumpkin Spice Kisses left over from our last trip to the US, so we used them instead.
  • The biscuits bake quite quickly so keep an eye on them or adjust your oven temperature to make sure they don’t burn.
  • I love soft, chewy biscuits and these turned out pretty perfectly – crisp on the outside, but with a lovely soft centre.
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