It was the daintiness of the title that attracted me to making these 'crisps'. A crisp biscuit that would perhaps be served on fine china-ware for a special afternoon tea. I didn't have a special afternoon tea to attend, but I did have one of these tasty crisps to eat at afternoon tea time. They were crunchy, delicate and a little decadent.
The recipe is from the Australian's Women's Weekly "BAKE" cookbook. I bought this a few months ago and love it. It has it all.
Here is the recipe for these little dainty gems:
100g dark cooking chocolate, chopped
80g butter, chopped
1 cup (220g) caster sugar
1 cup (150g) pain flour
2 tablespoons cocoa powder
1/4 teaspoon bicarbonate of soda
1/4 (40g) icing sugar
1. Melt chocolate and butter in small saucepan over low heat.
2. Transfer chocolate mixture to medium bowl: stir in caster sugar, egg, sifted flour, cocoa and soda. Cover: Refrigerate 15 minutes or until mixture is firm enough to handle.
3. Pre-heat oven to 180/160 degrees Celsius fan-forced. Grease oven trays: Line with baking paper.
4. Roll level tablespoons of mixture into balls, roll each ball in sifted icing sugar.
Pace about 8cm apart (they grow big) on trays.
5. Bake crisps about 15 minutes, cool on trays.
Makes about 20
Mmm afternoon tea delights.