Chocolate hobnobs from Nostalgic Delights: Classic Confections & Timeless Treats (page 192) by William Curley

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Notes about this recipe

  • Foodycat on March 05, 2021

    I made my biscuits too big - I rolled balls the size of a walnut and only got 17 out of the mixture. The dough is a little tricky to work: the first tray I rolled the balls as soon as the dough was mixed and they held together pretty well. The second tray I baked about an hour later when the butter in the dough had completely cooled and they were very fragile and crumbled as I rolled them. The recipe calls for 500g of tempered chocolate - I couldn't be bothered tempering and don't have the sort of textured sheet used for the decoration, so I just melted 150g dark chocolate and spread it on the bottoms of the cooled biscuits. That was plenty - it gave a good thick layer. 500g would have left a lot of wasted chocolate. In the end they are delicious though - lovely and crisp.

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