Chocolate Toffee Biscuits

I was at home last weekend and wanted to make biscuits, but firstly I had to coerce my sisters into giving me some of their precious Easter chocolate... I finally managed to get 50g from each of them, (the original recipe needed 200g but I knew that was pushing my luck!) These biscuits are quite fiddly to make, but if you have time they are definitely worth it as they taste delicious!

Ingredients to make approximately 25
150g butter /100g sugar / 1¼ tbsp golden syrup / 1 tsp baking powder / 1 tbsp milk / 100g white spelt flour / 40g wholegrain rye flour / 50g milk chocolate, chopped into small pieces 

 2 tbsp golden syrup / 70g sugar  / 1 tsp baking powder


50g milk chocolate bunny ears










Note If you can eat wheat it's fine to use a mixture of white or wholegrain flour (just use whatever you have in your cupboard!)

Method 
Melt the butter, sugar and golden syrup in a large pan. Stir together until completely melted and golden in colour. Remove from the heat.
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Combine the baking powder and milk in a cup. Pour into the butter mixture. Stir until all combined - the mixture will turn a paler colour and froth.
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Put both flours into a large bowl, tip the wet mix in and stir with a wooden spoon until it comes together to form a dough. Preheat the oven to Gas 4/180°C.
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Roll small pieces of the dough into balls between the palms of your hands. Squash each ball into a disc.
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Sprinkle some of the chocolate pieces in the centre. 
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Press the sides together and roll back into a ball.
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Place spread apart on baking trays with greaseproof paper, tucking the enveloped side under. Bake for 10-15 minutes until golden in colour.

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Leave on the trays to cool for 5 minutes before lifting off with a spatula and putting onto a wire rack to cool completely

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To make the toffee:

Put the syrup and sugar in a large pan and heat up until all melted and golden in colour. Remove from the heat and quickly stir in the baking powder. Pour the mixture onto a tray, or plate, lined with greaseproof paper. Leave to cool at room temperature. 

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When cool break into small pieces, put them into a large bowl and smash with the end of a rolling pin.

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Tip My toffee making nearly ended in disaster...after a hasty internet search for "how to get stuck-on toffee out of my mum's best pan" I managed to avert the crisis. The best thing to do is to pour boiling water into the pan or add water and put back on the heat.

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To assemble

Melt the remaining chocolate in a bowl over a pan of simmering water. When melted stir briefly until smooth. Drizzle chocolate over each bisuit and finish with a pinchful of toffee pieces.

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My toffee recipe didn't turn out quite as I'd hoped, if you like you can follow the original recipe. 

Ingredients: 70 g caster sugar / 2 tsp golden syrup / 1 tsp bicarbonate of soda. Put the sugar and syrup into a large pan and bring to the boil. Boil
for about 2½ minutes, or until golden in colour. Remove from the
heat and stir in the bicarbonate of soda – the mixture will froth and
bubble to fill the pan.
Quickly pour the mixture onto the lined baking tray and leave to
cool at room temperature until completely hard – about 15 minutes. 

Worth giving up the Easter chocolate for...

This recipe is based on Miranda Gore Browne's "Cinder Toffee Biscuits" from Biscuit (buy it here). It's a great book - and features loads of traditional, as well as innovative biscuit recipes. A must buy for any baker!