These hearty biscuits are good to add to a packed lunch or for your children to nibble on the walk home from school. As the Evacuees seem to emerge from lessons "totally starving", I have taken to bringing them a small snack to see them through til we get home. Monday, Wednesday, Friday it is fruit or raw veg. On the other two days, they get a biscuit. Woo hoo.
I based these biscuits on a recipe by Gill Holcombe; it made about 16 biscuits and they taste more like shortbread than cookies. You can make them from start to finish, in under an hour.
What to do:
1. Sift 225g self-raising flour into a large mixing bowl and add 150g margarine in small pieces. Maybe you could do half and half wholemeal self-raising flour, but I have never tried it. "Rub in until the mixture resembles medium-fine breadcrumbs," says Gill.
2. Stir in 100g caster sugar then make a well in the centre, add one beaten egg, and mix to a stiff dough. I used an Andrew James hand-held mixer with a dough hook attachment to do this.
3. Turn the dough onto a floured surface and knead for a couple of minutes until smooth. Add at least 50g of broken-up plain chocolate. Work them into the mixture.
4. Wrap the dough in clingfilm and chill in the fridge for half an hour. Have a cup of coffee and get distracted on Ebay.
6. Grease a couple of baking sheets, ideally with oil or butter (not margarine) and place the biscuits on top, giving them room to expand. Prick with a fork and bake on 180 degrees C for about 10 minutes, until golden.
7. Allow to cool on a wire rack and wash up (doesn't baking create disproportionate amounts of washing-up?) whilst listening to your favourite tunes on Grooveshark.