I always like to have biscuit dough in the freezer. I made half of this recipe for cacao biscuits straight away and saved the rest for a rainy day.
At the beginning of last month we had a freak heatwave. The temperature climbed to over 30 degrees Celsius (86°F). On the Sunday Dave opened the pool so that the sun could get to it. We have a wooden deck over our swimming pool that serves two purposes. The one is to prevent anyone from accidentally falling into the pool. And the other is to ensure there is no evaporation due to the wind. The other benefit is that we will eventually have deck chairs on the deck that won’t need to be moved when the pool is being used. We also have a bubble blanket on top of the water. This was bought before the deck was made. It became a bylaw in our area to have a cover if you wanted to keep your pool going during the drought.
When we had the pool installed the first thing I did was teach the dogs how to get out. They can swim to the steps quite easily as the pool is not that large. But only if the bubble blanket is off. On this particular Sunday I happened to see Scarlett peering into the pool. I looked out and could not see anything. But something made me take a closer look. And there was Molly in the pool. Our Jack Russell had swum to the edge where there is no blanket and put her front paws on the tiles. She could not climb out as the deck was not fully open, and she was trapped underneath. I jumped in, helped her swim around the pool gobbler and got her out. Dave and I have now decided that the deck will remain closed unless we are outside.
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- 225 g salted butter, softened
- 55 g cacao powder
- 100 g icing sugar, * plus extra for dusting
- 30 mls freshly made espresso
- 210 g flour, sieved
- Place the butter into a stand mixer bowl and place a sieve over the bowl
- Sieve in the cacao and icing sugar
- Use a paddle beater, and cream the mixture until smooth
- Add the espresso and mix to combine
- Add the flour and beat until the dough forms
- Tip the dough onto cling film and shape into a sausage
- Seal and place into the fridge to rest for an hour
- Remove the dough from the fridge and unwrap, placing it on a sheet of baking paper
- Leave to warm enough so that you can roll it
- Preheat the oven to 160° Celsius
- Cover the dough with another sheet of baking paper and roll out to 8mm thick
- Cut to your desired shape - you can reroll the dough as often as needed - refrigerate if it becomes too soft
- Place the cut out biscuits onto a lined baking tray
- Bake for 15 minutes then remove from the oven
- Leave on the tray for 5 minutes before moving them on to a wire rack to cool
- Once cool, dust with icing sugar