Saturday, March 8, 2014
Chocolate Drops for Tea Time Treats
These odd little biscuits (cookies) are called Chocolate Drops, they come from The Dairy Book of Home Cookery, a rather retro cookbook I used for my April Random Recipe: Treacle Bites
As the Treacle Bites were such a success, I thought Id try one of the other recipes on the same page. The Chocolate Drops were not in the same league as the Treacle Bites but they are also very good and incredibly easy to make. They taste a bit like a chocolate Viennese finger or shortbread, very short in texture. Im not sure they were supposed to come out quite so lumpy as mine did, perhaps if I were more delicate in blobbing them onto the tray they might have looked better! My answer to that was to melt about 100g of white chocolate and dip the dark Chocolate Drops into it so they were half coated, that certainly improved the look of them and, I have to say, added to the general pleasure of eating them.
Chocolate Drops (makes 18 -20)
100g.4oz softened butter
50g/2oz caster sugar
1/2 tsp vanilla essence
90g/3 1/2 oz plain flour
15g/1/2oz cocoa powder
1. Cream butter with sugar and essence until light and fluffy.
2. Stir in flour sifted with cocoa
3. Drop 18 to 20 teaspoons of mixture, well apart, on to butter baking tray.
4. Bake just above centre of moderately hot oven (1190C/375F or Gas 5) for 17 minutes.
5. Leave on tray 1 or 2 minutes before transferring to wire cooling rack.
6. Once the Chocolate Drops are completely cold, melt the chocolate in a bowl over a pan of hot water and dip each biscuit into the melted chocolate to half coat it. Place on rack until the chocolate has set.
6. Store in airtight tin.
The theme for Tea Time Treats this month is Biscuits and Cookies so I am entering these Chocolate Drops. Tea Time Treats is organised and hosted alternately by Karen at Lavender and Lovage and Kate at What Kate Baked.