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Ingredients
  • 1 egg white
  • 50 g (2 oz) caster sugar
  • 2 tablespoons plain flour
  • 1 tablespoon cocoa powder
  • 2 tablespoons double cream
  • 25 g (1 oz) butter, melted
  • 150 g (5 oz) plain dark chocolate
Directions

Whisk the egg white and sugar together until blended. Sift the flour and cocoa powder into the bowl. Stir in the cream and butter.

Line 4 baking sheets with nonstick baking paper. The biscuits will be baked in 4 batches. Place the first 4 dessertspoons, spaced well apart, on a sheet and spread lightly with the back of a spoon. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 4 minutes until the biscuits have spread and the edges are beginning to darken.

Remove from the oven and leave for 30 seconds. Using a palette knife, lift each biscuit from the paper and wrap them around the handles of wooden spoons until set. Carefully twist the biscuits off the spoons and transfer them to a wire rack. Bake 3 more batches.

Melt the chocolate in a bowl over a pan of simmering water (see page 10) and dip in 1 side of each biscuit, letting excess chocolate fall back into the bowl. Leave the biscuits on a sheet of nonstick baking paper until they are set.

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