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Ingredients
  • 200 g (7 oz) plain dark chocolate
  • 25 g (1 oz) butter
  • 200 g (7 oz) self-raising flour
  • 1½ teaspoons baking powder
  • 100 g (3½ oz) light muscovado sugar
  • 50 g (2 oz) ground semolina or polenta
  • rind of ½ orange, finely grated
  • 1 egg
  • 1 teaspoon vanilla essence
  • 100 g (3½ oz) walnut pieces
  • icing sugar, for dusting
Directions

Melt the chocolate in a bowl over a pan of simmering water (see page 10), then stir in the butter.

Sift the flour and baking powder into a bowl. Add the sugar, semolina or polenta, orange rind, egg, vanilla essence and walnuts. Add the melted chocolate and butter and mix to form a dough. If the mixture feels dry, add 1 tablespoon water.

Turn the dough out on to a lightly floured surface and divide it in half. Shape each half into a sausage, about 28 cm (11 inches) long. Lightly grease a large baking sheet. Transfer each sausage to the baking sheet and flatten to about 1.5 cm (¾ inch) thick.

Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 25 minutes or until risen and firm. Leave to cool, then diagonally slice each slab into 1.5 cm (¾ inch) thick biscuits. Return the biscuits to the baking sheet, spacing them slightly apart, and bake for a further 10 minutes until crisp. Leave to cool, then dust with icing sugar.

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