This month there are two chocolate recipes for children to make over the Easter holidays:
CHUNKY DOUBLE CHOCOLATE BISCUITS
115g unsalted butter softened, 115g light muscovado sugar, 1 egg, 1 tsp vanilla essence, 150g self raising flour, 75g porridge oats, 115g plain chocolate roughly chopped, 115g white chocolate roughly chopped.
Cream the butter & sugar until pale & fluffy. Add the egg & vanilla essence & beat well. Sift the flour over the mixture & fold in with a metal spoon then add the oats & chopped chocolate. Stir in until evenly mixed. Place small spoonfuls of the mixture in 18-20 rocky heaps on lightly greased baking sheets, leaving space for spreading. Bake for 12-15 mins @ 190c/gas 5 until the biscuits have turned pale golden. Cool for 2-3 mins on the baking sheets then lift onto wire rack. The biscuits will be soft when freshly baked but will harden on cooling.
CHOCOLATE PECAN SQUARES
2eggs, 2tsp vanilla essence, pinch of salt, 175g pecan nuts roughly chopped, 50g plain flour, 50g granulated sugar, 120ml golden syrup, 75g plain chocolate chopped into small pieces, 40g unsalted butter, 16 pecan nut halves to decorate.
In a bowl whisk the eggs with the vanilla essence & salt. In another bowl mix together the nuts & flour. Put the sugar & golden syrup in a pan & bring to boil. Remove from heat & stir in the chocolate & butter with a wooden spoon until both have dissolved & the mixture is smooth. Stir in the beaten egg mixture then fold in the nuts & flour. Pour the mixture into a 20cm square baking tin lined with non-stick baking paper & bake for about 35mins or until firm to touch @160c/gas3. Cool in the tin for 10mins before turning out on to a wire rack. Cut into 5cm squares & press pecan halves into the tops while still warm cool completely before serving.
All recipes are from village resident, Richard Childs.#Broadwindsor,#Dorset,#TheBishopsKitchen,#WestDorset,#Dorset,#RichardChilds,#Cooking,#Baking,#ChildrenInTheKitchen,#Recipe,#Chocolate,#Pecan,#Biscuits,#Easter,#Delicious,#BeKind,#BeSafe,#StaySafe