I don’t know why these biscuits are called lace crisps: no explanation was given with the recipe. Maybe lace has something to do with the crackled appearance but crisp I do not get. They are more like chocolate fudge or brownies than crisps. In any event, they are lovely. Crispy on the outside (maybe that is it!) and a little chewy/gooey in the middle.
We have had a bit of a drought when it comes to biscuits lately. Maus even bought a packet the other day. I do have an excuse, though. My little Maggie (Bichon Frise) did her cruciate ligament in, a couple of weeks ago, and we have spent many hours worrying about her, visiting vets, more worry, more visits to vets and now post-op care. Poor darling.
But life must go on and something yummy is a lovely distraction:)
This recipe is from the Australian Women’s Weekly, The Country Collection. They are extremely easy to make. You don’t even need a mixer, just a whisk and a bowl. There is only one trick with these biscuits. Before baking, the biscuits are rolled in icing sugar. Try to ensure you do not have too much icing sugar left on the biscuits. I had too much.
100g dark eating chocolate (the darker, the better), coarsely chopped
- 80g butter, chopped
- 220g caster sugar
- 1 egg, lightly beaten
- 150g plain flour
- 2 tbs* cocoa powder
- ¼ tsp bicarbonate of soda
- 40g icing sugar
*These are 20 mil tablespoons.
- Melt the chocolate and butter in a medium-sized bowl in the microwave.
- Whisk in caster sugar and egg.
- Sift together flour, cocoa and bicarbonate soda. Add to mixture and stir well to combine.
- Cover, refrigerate about 15 minutes or until mixture is firm enough to handle.
- Preheat oven to 180°C/160°C fan-forced.
- Line oven trays with baking paper.
- Roll level tablespoons of mixture into balls, roll each ball in icing sugar then place on trays 8cm apart.
- Bake about 15 minutes.
- Cool biscuits on trays.