Some may say that I am addicted to cake. To that I answer nay, for although I freely admit that I am a caking fanatic eating the results is merely an occasional indulgence. Biscuits and cookies on the other hand? Well those are another story entirely. Be it a beautifully biscuity biscuit, or a cheekily chewy cookie when it comes to afternoon tea time, I am powerless to resist their charms. There's just something so perfect about a piping hot cup of rich, black, leaf tea and a sweet, satisfying biscuit or cookie on the side and I don't think one could ever tire of such a paradisical pairing. The only question is, to dunk or not to dunk?
Prep time: 15 Mins
Baking time: 14 Mins
120g Unsalted Butter (Softened)
120g Light Muscovado Sugar
65g Caster Sugar
3tbsp Smooth Peanut Butter (I use a cheap brand for this, the one beginning with S)
1tsp Vanilla Extract
150g Plain Flour
1/2tsp Baking Powder
100g Dark Chocolate
Begin by preheating the oven to 180C/350F/Gas 4 and lining 2 large flat baking sheets with baking paper. In a large bowl cream together the butter and sugars, then mix in the peanut butter and vanilla extract. Sift in the flour and baking powder then mix to a soft biscuit dough. Take a small handful of dough, roll into a ball, slightly smaller than a golf ball, then press to a fat round. Repeat for the rest of the dough and place each on your baking sheets, evenly spaced apart. You should easily get at least a bakers dozen out of that quantity of mixture. Bake in the centre of the oven for around 14 minutes, until slight spread and a light golden brown. They will also have risen slightly in the centre. When you are happy the biscuits are baked remove from the oven then carefully slide the baking paper from the trays onto wire racks. Leave for half an hour, then peel each biscuit from the paper and return to the wire racks until completely cool. You'll find as they cool the centre of each biscuit sinks slightly into a dimple, which we shall now fill with chocolate.
Melt the chocolate either over a bain-marie or in the microwave (if you are confident in your timings). Take a teaspoonful of the melted chocolate and gently blob into each dimple. Leave to set and your work is complete. Well done!