It’s been a few weeks since my last post so I thought I’d get back into the swing of things with a quick and simple recipe for Chocolate Heavies. Although I’d never heard of these before I was excited to make them for Mother’s Day, along with some Ecclesfechan butter tarts and some healthy chocolate truffles.
Chocolate Heavies are classed as biscuits, but it’s actually a dough based recipe so I was intrigued to discover whether they would have a crisp texture or whether they would have the same texture as a cookie.
I was really pleased with how these biscuits turned out as it’s not often my biscuits turn out just like the picture in the recipe book. I was also surprised at how fluffy and light these biscuits were, and I have to say they were incredibly moreish, especially when they’d just come out of the oven. Even though lard is a bit naughty I will definitely be making these again.
- 225g self-raising flour
- ¼ tsp salt
- 50g unsalted butter, diced
- 50g lard, diced
- 75g caster sugar
- 75g chocolate chips
- 40ml milk
- 1 egg, lightly beaten, to glaze
- Mix the flour and salt in a bowl, add the butter and lard and rub them with your fingertips until they resemble breadcrumbs. This process can also be done in a food processor.
- Stir in the sugar and chocolate chips, then add enough milk to bring the mixture together into a dough. Wrap in cling film and rest in the fridge for 20 minutes.
- Heat the oven to 190º/Gas 5. Line two baking trays with baking paper.
- On a lightly floured surface roll out the dough to a 5mm thickness and cut out circles using a 6.5cm cutter.
- Place the circles on the lined trays and brush with the beaten egg. Bake for 10 minutes or until the biscuits are golden brown. Leave on the baking trays for a few minutes, then transfer to a wire rack to cool.
- These biscuits are best eaten fresh.