So as I prepare another recipe for this week’s bakingfest I thought I’d try something savoury this time and try out the new, shiny Adventures with Chocolate: 80 sensational recipes by Paul A. Young which arrived this week). Now Paul offers a large selection of savoury-based chocolate recipes here, but the one that caught my eye is the Chocolate Water Biscuits For Cheese Recipe which can be found on page 47.
After reviewing chocolate I often need something savoury and I normally have a large selection of cheese in the fridge so its that which regularly gets consumed. So why not combine the two at once and have some slightly chocolaty biscuits to go with a variety of cheeses? So here goes. Paul has given me permission to reproduce a few of his recipes, but below I’ll amend his recommendations with mine, if you’re not very good in the kitchen like me – but I doubt that I’ll have any problems with this simple-looking recipe.
- 250g of plain flour
- 1 teaspoon of sea salt
- 20g of cocoa powder
- 1/2 teaspoon of English mustard powder
- Some spice or herb of your choice. At the moment I’ll choose Cajan spice
- 85g of butter (not sure if salted or unsalted)
- Put a jug of water to chill in the fridge for half an hour.
- Place all of the dry ingredients as well as the herbs or spices you wish to flavour into a large bowl and mix well.
- Rub in the butter until its all evenly combined
- Gradually add enough of the cooled water to form a pliable dough – but it shouldn’t be too sticky.
- Knead the dough gently until its smooth.
- Wrap the dough in some cling-film and refrigerate for about half an hour so it can rest or relax.
- Preheat the oven to 180c, 350F / gas mark 4
- Make yourself a brew and sit down (that’s my bit)
- Roll the cooled dough onto a well-floured surface to about 3mm thick
- Cut with a round cutter to around an inch in diameter if you’d like to have them as canapés or twice that if you’re having them with cheese
- Or, just use a knife and cut out some rustic shapes
- Prick with a fork
- Back until they’re golden and crisp which should be about 10-12 minutes
- Cool on a wire rack
- Keep the ones you don’t eat straight away in an airtight container which should last about 2 to 3 months if you forget them.