Cheecolates I hear you ask? Cheeky little cheesy chocolate biscuits. I’ve been meaning to make the chocolate wafer biscuits in Paul A Young’s Adventures with Chocolate since I first got the book. Like many other good intentions, this one hasn’t quite made it. But whilst I was scratching my head as to what to make using cheese and chocolate for this month’s We Should Cocoa, I remembered the concept of savoury chocolate biscuits to have with cheese. Why not try some biscuits actually made with cheese instead? I used this recipe on the BBC good food site as my starting point, but changed the quantities a bit and added cocoa.
This is how I did it:
- Placed 120g flour (half wholemeal spelt and half white) into a bowl.
- Added 10g cocoa, 1/2 tsp of mustard powder, a pinch of sea salt and a good grinding of black pepper.
- Rubbed in 50g unsalted butter until a breadcrumb like consistency was achieved.
- Added 50g grated Cheddar cheese and mixed in.
- Added about 2 tbsp water bit by bit until the mixture was ready to be bought together in a ball but not wet – always quite difficult to judge in my experience.
- Rolled the dough out to about 6mm thick and cut 8 cm rounds out with a cutter reforming the offcuts into a ball and rolling again. I got 19 biscuits.
- Placed on a baking tray and baked for 12 minutes at 180C.
- Removed from the tray and left to cool on a wire rack.
Well I have to say I wasn’t bowled over by these biscuits. They were perfectly pleasant, but we couldn’t really taste the cocoa, only cheese. The mustard also gave a bitter note that really didn’t marry well with the bitterness of the chocolate itself. If I made these again, I would double the amount of cocoa and leave out the mustard. Given that they are not really chocolatey enough to be included for We Should Cocoa, I am going to have to think of something else for the challenge.