Last year one of the things I enjoyed spending my time doing the most, was baking. Having collected loads of vintage recipe books, I re-created so many fantastic vintage recipes. This year I’ve hardly baked at all, I went on a diet back in February and have been really watching what I eat, which doesn’t work well with a baking habit! I have however really missed sharing my recipes on the blog and I would really like to start again. I also remembered that there were a few things I’d made and never shared on the blog, including todays recipe. I made these delicious chocolate biscuits at the end of last year and never got round to posting the recipe on here.
These chocolate biscuits are based on a recipe from a 1954 Bee Nilson Cookery Book. I picked up The Penguin Book of Cookery at a second-hand book shop last summer and it is packed with lots of fantastic recipes, many of which I haven’t tried yet. This recipe is made using what the book describes as a biscuit forcer, but we usually call it a cookie press now. These handy tools push the biscuit dough into different shapes, I wrote about the cookie press I use last year.
For the biscuits:
115g Castor Sugar
230g Plain Flour
1/4 tsp Salt
1 tsp Baking Powder
2 tbsp Cocoa Powder
1/4 tsp Bicarbonate of Soda
For the filling:
230g Icing Sugar
- Pre heat oven to 180 degrees.
- Beat the butter and sugar together for a few minutes until smooth and creamy. The mixture should be light in colour and the sugar should no longer feel gritty.
- Sift all the dry ingredients together in a separate bowl to remove any lumps.
- Beat the egg until it is thick and light.
- Gradually add the dry ingredients and the egg to the creamed butter and sugar alternately, until the mixture has a soft consistency.
- Put the mixture into your cookie press and force out all the mixture until you have a tray full of biscuits.
- Bake in the oven for 7-10 minutes until crisp. Do not over bake them or they will burn. Even if they are still a little soft when they come out, they usually harden as they cool.
- Place the biscuits on a wire rack to cool.
- Soften the butter and beat in the icing sugar, add a little milk if needed to soften the consistency. For this filling you will need a relatively thick consistency butter cream.
- Pipe onto half the biscuits and use the other half to make sandwiches between the biscuits.
- I put mine in the fridge for half an hour to harden the icing.
- Enjoy your biscuits with a nice cup of tea.
These biscuits are absolutely delicious and I really enjoyed making use of my cookie press, to recreate an older recipe. I find biscuit forcers come up quite a lot in vintage recipes, so I’d definitely recommend investing in one.
I hope you enjoyed my first baking post in ages. Hopefully I will be doing more soon. If you give this recipe a go, I always love to see your pictures so make sure you send them over. If you’re looking for more baking ideas, check out my Baking section on the blog.
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