Chocolate Biscuits (Recipe from 1892)

Chocolate Biscuits (Recipe from 1892) >>>

New Zealand Mail, Issue 1056, 26 May 1892, Page 6

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Chocolate Biscuits (Metric Conversion)

• Finely-grated chocolate: 113 grams (¼ pound)

• Finely-sifted sugar: 113 grams (¼ pound)

• Egg white: Sufficient to make a softish paste (about 1 large egg white)

• Optional for macaroon variation: 170 grams of blanched and pounded sweet almonds (6 ounces)

Instructions:

1. Mix the chocolate and sugar together.

2. Moisten with beaten egg white to form a soft paste.

3. Mould into small biscuits using a teaspoon and place them on a sheet of paper, spaced apart.

4. Bake in a moderate oven (about 180°C / 350°F) for 20 minutes.

5. When cooked, turn the sheets over so the biscuits rest on the table, and brush the paper underneath with a little water to loosen them.

Variation:

• 1. Preheat the oven: to 180°C (350°F). Line a baking tray with parchment paper.

  2. Mix the dry ingredients: In a bowl, combine the grated chocolate and sifted icing sugar.

  3. Add the egg white: Gradually mix in the beaten egg white until you have a soft, thick paste.

  4. For macaroons: If making macaroons, fold in the ground almonds at this stage.

  5. Shape the biscuits: Using a teaspoon, place small mounds of the mixture onto the prepared tray, leaving space between each.

  6. Bake: for 20 minutes until set but still slightly soft in the center.

  7. Cool & release: Once baked, let the biscuits cool slightly. To remove them easily, lift the parchment and brush a little water underneath to loosen them from the paper.

     Add the pounded almonds to the mixture to make chocolate macaroons.

     Modern Version of Chocolate Biscuits (with Macaroon Variation)

     Ingredients

     • 115g dark chocolate, finely grated

     • 115g icing sugar (powdered sugar), sifted

     • 1 large egg white (about 30g), lightly beaten

     • Optional: 170g blanched almonds, finely ground (for chocolate macaroons)

     Instructions

     1. Preheat the oven: to 180°C (350°F). Line a baking tray with parchment paper.

     2. Mix the dry ingredients: In a bowl, combine the grated chocolate and sifted icing sugar.

     3. Add the egg white: Gradually mix in the beaten egg white until you have a soft, thick paste.

     4. For macaroons: If making macaroons, fold in the ground almonds at this stage.

     5. Shape the biscuits: Using a teaspoon, place small mounds of the mixture onto the prepared tray, leaving space between each.

     6. Bake: for 20 minutes until set but still slightly soft in the center.

     7. Cool & release: Once baked, let the biscuits cool slightly. To remove them easily, lift the parchment and brush a little water underneath to loosen them from the paper.

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     Notes

     • These biscuits will be slightly crisp on the outside and soft within.

     • For extra flavor, you can add a drop of vanilla extract or a pinch of salt.