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.
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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