Chocolate Nutmeg Biscuits

 

There is a large jar in my kitchen, which is always filled with various biscuits, shyly squinting at me from behind the glass wall, inviting : have a piece, or two, with your morning coffee.

Flavors are depending on the season of the year or mood I'm currently in. Usually it's Christmas all year long, hehe... Right now I have Spicy Orange Gingerbreads and Chocolate Nutmeg Biscuits in my jar. I like to bake gingerbreads through the whole year. I just keep on changing the recipe by adding orange zest, chocolate or almonds. You know... Not to get bored ;-)

The second guest in my jar, chocolate biscuits with nutmeg is a new recipe, adapted from Donna Hay Magazine. Nutmeg nicely boosts the flavor of the chocolate cookies and adds a bit of freshens to its taste.   

 

 

 

 

Chocolate Nutmeg Biscuits

makes 24-36 pieces

 

250g unsalted butter, room temperature

220 g granulated superfine sugar

2 eggs

2 tsp vanilla extract

400 g all purpose flour

50 g buckwheat flour

80 g cocoa powder, sifted

1 tsp ground nutmeg

pinch of salt

about 1/4 cup  raw sugar for sprinkling

Method :

1. Preheat the oven to 180C. Line two large baking trays with parchment paper.

2. In a large bowl mix together both flowers, cocoa powder, nutmeg and the salt.

3. Place the butter and sugar in bowl of a stand mixer fitted with paddle attachment and beat until pale and creamy. Add eggs, one at a time and beat until well combined. Stir in vanilla.

4. Add the flour mix and beat on low speed until dough comes together. Cover with foil and refrigerate for 30 minutes.

5. Roll the chilled dough on a lightly floured surface until 2-3 mm thick (thinner cookies will be crunchier and tastier), and cut desired shapes. Place the cookies on the prepared trays, sprinkle with the raw sugar and bake for about 10 min.

6. Allow the cookies to cool slightly on the trays before transferring them to wire racks to cool completely. Store in the airtight container or a cookie jar.

 

 

 

 

Happy baking!