Recently I’ve been enjoying shooting a lot more food. Mainly because being home at my parents house doesn’t really allow for huge set-up’s with lots of grip taking up space. So I’ve had to adapt, and the nearest thing to some still life stuff that I can get at the minute seems to be food.
The only trouble with shooting food on a budget is that I play home economist, stylist and photographer. It can be a tall task sometimes, especially trying to produce perfect looking food for the camera when cooking certainly isn’t my best forte. Anyway, this time round I made Chocolate Crackles. You’ll find the recipe below too, well worth giving a go! YUMM!
Okay, so as promised, here is the recipe for these bad boys (Taken from the ‘Great British Bake Off – How to Bake” book).
To make 30 biscuits you will need
100g Dark Chocolate (70% cocoa solids), Roughly Chopped
100g Unsalted Butter, softened
150g Light brown muscovado sugar
1 Large free-range egg, at room temperature
1/2 Teaspoon vanilla extract
175g Self raising flour
1/2 Teaspoon bicarbonate of soda
2-3 tablespoons icing sugar
1-2 baking sheets, greased
Put the chopped chocolate into a large heatproof bowl and set over a pan of steaming hot, but not boiling water (don’t let the base of the bowl touch the hot water). Leave to melt gently. Remove the bowl from the pan and stir in the butter. When the mixture is completely smooth stir in the muscovado sugar, Leave to cool for 5 minutes.
Beat the egg with the vanilla just until combined, then add to the bowl. Sift the flour and bicarbonate of soda into the bowl and mix thoroughly with a wooden spoon. Cover the bowl with some cling film and chill for about an hour until the mixture is firm.
Preheat the oven to 200°C/400°F/gas 6. Divide the chocolate dough into 30 even-sized pieces and roll into balls. Spoon the icing sugar into a shallow dish. Roll the balls, one at a time, in the sugar to cat thickly. Set the balls onto the prepared baking sheets, spacing them evenly and well apart to allow for spreading. You can bake the biscuits in batches if you need to.
Bake for 10 minutes for a softer biscuit or for 12 minutes for a crisp result. Remove from the oven and leave on the sheets for a minute or two, then transfer to a wire rack and leave to cool completely. The biscuits will continue to firm up as they cool off. Store in an airtight container and eat within 5 days.
A little twist I’ve done to this recipe in the past is to add the zest and juice of a large orange. Chocolate orange biscuits are great around Christmas time!!
It would be great to see some more followers here too, this might even become a more regular fixture if people like it!! I sure enjoyed doing it!!