Chocolate Orange Biscuits
Asked on 10 Feb 2018 by frances therese
Hi Lindsay, made Delia's Orange & Chocolate Biscuits,rolled out dough about 1/4" to 1/2" deep & used 5cm fluted cutter but biscuits were
very thin about 1/8 " deep when baked,
for second batch I took a piece of dough size of large walnut & rolled it between palms of hands & flattened on baking tray-Delia used this method for Ginger oatmeal biscuits on video,
Biscuits still v thin & looked smaller than Delia's,
Biscuits were v sweet didn't get bitter sweet contrast as anticipated, by how much can sugar be reduced? how small can cholocate be chopped, is it ok to do this with serrated knife?
& what width & depth are Delia's bisuits before
Baking. Thanks for help,Frances Therese.
You are here
Featured Recipes
Have you seen...
Win with Maple from Canada
Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally
Hello Frances Therese,
The raw cookies are ½ inch thick and 2 inch across.
The chopped chocolate about ¼ inch.
70% - 80% chocolate is best because it’s bitter.
I use a large sharp cooks knife rather than serrated.
Is your baking powder in date?
I haven’t tried reducing the sugar but perhaps you could try reducing it by 25% and see how it goes.
Kind regards
Lindsey