Granny Boyd’s BiscuitsJune 7, 2008
While waiting for Nigella’s Sweet and Salty Peanut Biscuits to bake in the oven, i flipped through her book and spotted this!
GRANNY BOYD’S BISCUITS
The recipe for these biscuits was given to me, at mu insistent request, by my editor, Eugenie Boyd. I don’t think there is a more chic accompaniment to a tub of good vanilla ice cream: they’re sturdy – in shape and form like Bendick’s Bittermints – dark, smoky and melting.
– Nigella Lawson
Nigella’s comments on this recipe convinced me to try it out! 😛 and i am really glad that i did!
300g Self-Raising Flour
30g Cocoa Powder
250g Unsalted Butter (room temperature)
125g Caster Sugar
- Preheat the oven to 170 degrees C.
- Sieve Flour and Cocoa Powder and set it aside.
- Cream butter and sugar till light and pale in color.
- Mix in flour mixture, it might look like it needs liquid, but keep working the ingredients in and it will form a dough.
- Roll into walnut-sized balls and arrange these on the baking sheets.
- Flatten these balls with the back of the fork.
- Bake for 5mins at 170 degrees C and then turn the temperature down to 150 degrees C for a further 10-15mins.
- The biscuits should feel firm on top although not hard. Remove from the oven and transfer to cool on wire rack, before storing in air-tight container.
Another wonderful recipe added to my keepers list! (^^,) I love how simple it is to make these~ ❤ Check out the ingredients called for! No Eggs! the texture of the cookies was really great as well! it has the texture of melting moments and best of all…. chocolate! 😀
– .: Baker Lee :.