Minty was given a Thanksgiving project by her English teacher, Ms. Sarah – to make a dessert and document it as she made it. Minty knew she wanted to make chocolate biscuits – a quick and delicious cookie that was simple enough for us to do during our mini-break to Joshua Tree – we pre-measured the dry ingredients at home and took them with us in little baggies. I still can’t get over the crisp air and deep blue sky – here Minty is in her usual pose – upside down as she cartwheels through the desert at Barker Dam.
Enough of that and back to the chocolate biscuits – think a chocolate McVities digestive (a popular wholemeal flour based chocolate cookie from England) – only so much better because they are homemade. You can do as we did and sandwich two together with the chocolate in the middle for a tasty snack on our journey home from Joshua Tree, or you could use them to make s’mores or even ice cream sandwiches – or just try to resist them straight up.
Measuring out the flour – 50g wholemeal and 50g plain flour:
1/2 teaspoon of baking powder:
Combine flours, salt, baking powder and sugar in a bowl. 2. Add the butter and rub in until the mixture looks like small crumbs.
then add the milk and work the mixture until it resembles a ball of dough.
3. Flour your worktop and roll dough to a 5mm thickness – we didn’t have extra flour in the desert and so we used two pieces of Saran wrap to roll out the dough – this also means the dough doesn’t take up extra flour from the counter top.
Using a cookie cutter cut the dough,
arrange on baking sheet,
poke a couple of times with a fork.
4. Let cool (in refrigerator) for 10-15 min. while you preheat oven to 325 F.
Before we go another glimpse of our time in Joshua Tree – with a spring in her step Minty heads off into the desert…