{"id":116,"date":"2011-10-28T05:33:00","date_gmt":"2011-10-28T05:33:00","guid":{"rendered":"http:\/\/islandrooster.net\/dev\/food\/index.php\/2011\/10\/28\/not-chocolate-ripple-biscuits\/"},"modified":"2020-08-17T01:27:17","modified_gmt":"2020-08-17T01:27:17","slug":"not-chocolate-ripple-biscuits","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2011\/10\/28\/not-chocolate-ripple-biscuits\/","title":{"rendered":"Not Chocolate Ripple Biscuits"},"content":{"rendered":"
\"\"<\/a><\/div>\n

These are the most delicious chocolate biscuits I’ve ever made. The original recipe is from LeeJ on the Thermomix Forum<\/a>. I’ve adapted it by doubling it and reducing the sugar, butter and bi-carb soda.
\nThey can be easily made in a food processor or an electric mixer with a dough hook.<\/p>\n

The following recipe makes about 100 biscuits, as I like to join them with peppermint icing. Halve it if you don’t want to join them together. they look spectacular sprinkled with sifted icing sugar. Recipe developed in the TM31.<\/p>\n

Not Chocolate Ripple Biscuits<\/b><\/p>\n

400g plain flour
\n100g cocoa
\n1 1\/2 tsp bi-carb soda
\n1\/2 tsp baking powder
\n1\/4 tsp salt
\n450gm castor sugar
\n270gm butter, room temperature, cubed
\n2 eggs<\/p>\n

Preheat oven to 180 degrees C. Line two baking trays with baking paper.
\nAdd all dry ingredients to food processor or bowl and blend.
\nAdd butter and eggs and mix\/process until combined. (speed 6 for 20 seconds)
\nRoll heaped teaspoons of the mixture into balls and place on trays allowing room to spread. Press down gently with the pad of the thumb.<\/p>\n

Bake for 13 minutes if you like a chewy texture inside the biscuit and 15 – 17 if you like your biscuits to be crunchy all the way through.
\nRemove from tray carefully with an egg slice as they’re very soft and fragile until they cool down.<\/p>\n

Ice with peppermint icing made with pure icing sugar. When made with pure icing sugar, icing tends to be harder and that’s better for biscuits of this kind. They won’t\u00a0 come apart and will stay crunchy for a few days.<\/p>\n

Tips<\/b>
\nOnly ice a dozen or so at a time. These will also freeze well un-iced.
\nRaspberry flavoured icing would also go well with these biscuits.<\/p>\n","protected":false},"excerpt":{"rendered":"

These are the most delicious chocolate biscuits I’ve ever made. The original recipe is from LeeJ on the Thermomix Forum. I’ve adapted it by doubling it and reducing the sugar, butter and bi-carb soda. They can be easily made in a food processor or an electric mixer with a dough hook. The following recipe makes…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":478,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":[]},"categories":[159,177],"tags":[91,2],"class_list":{"0":"post-116","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-biscuits-and-slices","8":"category-thermomix","9":"tag-bickies","10":"tag-chocolate","11":"entry"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thermogourmand.com.au\/wp-content\/uploads\/2011\/10\/Not-Chocolate-Ripple.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbQORu-1S","jetpack-related-posts":[{"id":172,"url":"http:\/\/thermogourmand.com.au\/index.php\/2010\/06\/02\/smartie-biscuits\/","url_meta":{"origin":116,"position":0},"title":"Smartie Biscuits","date":"June 2, 2010","format":false,"excerpt":"These bickies are a huge hit in our family. Crisp and buttery with a delicious crunch of\u00a0 Smarties, mini M & M's or choc chips make them very moreish! Since a bag of Smarties won't escape chocolate eagle eyes in our house, I often use Blackwood Lane Rainbow Choc Chips,\u2026","rel":"","context":"In "Biscuits & Slices"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/bushgourmand.com.au\/wp-content\/uploads\/2010\/06\/Smartie-Biscuits-2TN-300x225.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":209,"url":"http:\/\/thermogourmand.com.au\/index.php\/2010\/01\/21\/chocolate-salami\/","url_meta":{"origin":116,"position":1},"title":"Chocolate Salami","date":"January 21, 2010","format":false,"excerpt":"The idea of this appealed to me. Something that isn't quite what it seems... But, having made it and tasted as I went, I'm not sure that it is as delicious as I was hoping. I will taste it again once it's set, but generally, if the mixture tastes good,\u2026","rel":"","context":"In "Starters, Snacks & Afters"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.britishlarder.co.uk\/wp-content\/uploads\/2009\/04\/chocolate_salami21.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":45,"url":"http:\/\/thermogourmand.com.au\/index.php\/2013\/08\/19\/magic-bean-chocolate-cake\/","url_meta":{"origin":116,"position":2},"title":"Magic Bean Chocolate Cake","date":"August 19, 2013","format":false,"excerpt":"This recipe originates from a Thermomix consultant at www.recipecommunity.com.au\u00a0\u00a0and is delicious and moist as well as being gluten free! It can be made dairy free using oil instead of butter, but the texture will be different. This is a Thermomix recipe but can easily be made in a food processor.\u2026","rel":"","context":"In "Cakes"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2013\/08\/Magic-Bean-Chocolate-Cake.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1257,"url":"http:\/\/thermogourmand.com.au\/index.php\/2020\/07\/13\/cafe-style-choc-chip-cookies\/","url_meta":{"origin":116,"position":3},"title":"Cafe Style Choc Chip Cookies","date":"July 13, 2020","format":false,"excerpt":"\u00a0 These biscuits above (I dislike using the word, 'cookie') are huge! They're proper cafe style, which is why they're made so large. I've adapted the recipe slightly to make the dough thinner, so you'll get more biscuits that are smaller. You can use gluten free flour successfully and can\u2026","rel":"","context":"In "Biscuits & Slices"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/bushgourmand.com.au\/wp-content\/uploads\/2020\/07\/Cafe-Choc-Chip-BiscuitsTN-225x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":178,"url":"http:\/\/thermogourmand.com.au\/index.php\/2010\/04\/26\/macadamia-anzac-biscuits\/","url_meta":{"origin":116,"position":4},"title":"Macadamia ANZAC Biscuits","date":"April 26, 2010","format":false,"excerpt":"These are the most delicious ANZAC Bickies ever! Truly Australian due to the Macadamia nuts in them. Thanks to achookwoman from the Thermomix Forum for this recipe. This recipe was developed in the TM31. Macadamia ANZAC Biscuits 150g macadamias 120g butter 2 Tbsp Golden Syrup [100g] 100g rolled oats 180g\u2026","rel":"","context":"In "Biscuits & Slices"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2010\/04\/Macadamia-ANZACs.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":64,"url":"http:\/\/thermogourmand.com.au\/index.php\/2012\/09\/30\/kitchen-sink-cookies\/","url_meta":{"origin":116,"position":5},"title":"Kitchen Sink Cookies","date":"September 30, 2012","format":false,"excerpt":"Yes, I know, I named them \"Cookies\". My pet hate, Americanisms creeping into our language. But, these look like cookies, so I'm calling them cookies, OK? I based them on a recipe I found on a really interesting blog, www.lickthebowlgood.blogspot.com. The kitchen sink part is because they have pretty much\u2026","rel":"","context":"In "Biscuits & Slices"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/comments?post=116"}],"version-history":[{"count":3,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/116\/revisions"}],"predecessor-version":[{"id":1414,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/116\/revisions\/1414"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/media\/478"}],"wp:attachment":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/media?parent=116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/categories?post=116"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/tags?post=116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}