Today we saw the arrival of delicious cookies courtesy of Liz from the Graphics team (and a certain Mr Jamie Oliver – whose recipe she used) and a tasty treat from the 80’s, cheese straws. These were made by Dominie from the Marketing team and were accompanied by some homemade Rhubarb & Spiced Pear chutney… well we never do things by halves at Joules!
Chocolate biscuits with soft chocolate centres
140g/5oz caster sugar
2 egg yolks
255g/9oz self-raising flour
30g/1oz cocoa powder
30 squares of chocolate (milk, white or plain
Makes 30 biscuits
You’ll need two cutters, one about 4cm/1½ inches and the other about 5cm/2 inches.
Grease a large baking sheet. Cream the butter and sugar together until pale. Beat in the egg yolks, then add the flour and cocoa powder to make a dough. Turn out and knead, then pop it into the fridge for a while. Preheat the oven to 190ºC/375ºF/gas 5.
On a lightly floured surface, roll about a third of the dough out thinly, then cut out about 30 circles with the smaller cutter (you can do fewer if you want the biscuits bigger). Spread them out on the baking sheet and put a square of chocolate in the middle of each one – make sure you use all the chocolate however many you do. Then roll the rest of the dough out (I always add the leftovers from the first lot of cutting to it and knead it a bit). Cut out the same number of circles with the larger cutter and pop them on top of the chocolate, pressing gently all the way round to seal the edge and keep all the chocolate in.
Cook in the preheated oven for 10 minutes, and eat them hot or cold.
100g plain white flour
½ x 5ml spoon of mustard powder
50g butter or margarine
150g Cheddar cheese (I like to use ½ mature cheddar and ½ red Leicester for a bit of colour!)
2 x 15ml spoons cold water
A sprinkle of salt and pepper
1. Preheat the oven to 200ºC or gas mark 6.
2. Line a tray with baking paper.
3. Sift the flour, salt, pepper and mustard powder into a mixing bowl.
4. Using your fingertips, rub the butter or margarine into the flour until it resembles fine breadcrumbs.
5. Grate the cheese.
6. Stir the cheese into the flour mixture.
7. Using your hands, mix to form a smooth dough, adding a little cold water to help bind the mixture together.
8. Roll out, on a lightly floured surface, to form a rectangle about 0.5cm thick.
9. Trim away the edges and cut into thin strips, about 0.5cm x 7cm, using a palette knife.
10. Place the straws on the baking tray and bake for 12 – 15 minutes or until golden brown.
11. Allow to cool before removing from the baking tray onto a cooling rack.