CHOCOLATE BOOZY BOULDER BISCUITS

Its Sunday and its time to open that liquor cabinet for a little tipple before the working week starts again. But as tempting as it would be just to stick a straw in a bottle of vodka and get on with it (remember kids, drink responsibly!), I'm just going to use a splash of Amaretto in these beautiful chocolate biscuits. Dipped into icing sugar before baking, these little rocks of cocoa goodness will rise and crack in the oven like little snowy mountain tops. They look stunning and taste just as good too.

One note when making these boozy boulders is that once all the ingredients are mixed to get you will have quite a wet dough that you will need to dip into icing sugar for the snowy peak effect. Just make sure you have cool, dry hands which you have rubbed some icing sugar on before handing the dough so that it doesn't just stick to your hands. Once you get the dough balls into the icing sugar it gets easier to handle. 

If you do not drink alcohol you can still enjoy the Amaretto flavor by replacing it with a tsp of almond extract. I used hot chocolate powder too but of course you can use normal cocoa powder. The only thing you can't change is the cup of tea that you serve with them. These are defiantly good dunking biscuits!

 Recipe below should make around 12-14 biscuits and at speed shouldn't take more than an hour to prepare, bake and cool. Perfect to rustle up quickly on a lazy Sunday afternoon.

Chocolate/Amaretto Boulder Biscuits

25g Soft Butter

90g Golden Caster Sugar

1 Egg

A Splash Of Amaretto

 100g Plain Flour

25g Hot Chocolate Powder

1/2 Tsp Baking Powder

Approx. 4 Tbsp Icing Sugar

1. Ovens on! This time up to 180 degrees (160 fan).
2. Beat your butter and sugar in a bowl until light and fluffy. Add in the egg and amaretto and beat again until well combined. 
3. In a separate bowl, sieve together the flour, chocolate and baking powder and then fold through the ingredients in the first bowl until well combined. 
4. If your not averse to tasting things with raw egg in then give it a taste. You should be able to taste a hint of the Amaretto throughthe chocolate. If one flavor is overpowering the other then add more Amaretto or chocolate powder to address the balance.
5. Line a baking tray with greaseproof paper and spray with some spray oil ready for your dough balls.
6. In between the palms of your lightly floured hands, roll the wet dough into walnut sized balls and dip into a bowl containing your icing sugar to coat all the outside. Arrange onto the baking tray and press down the top of each ball to flatten the top slightly. There should roughly be a two finger width space between each ball on the tray as the biscuits will expand slightly whilst baking.
7. Place on the middle shelf of your oven and bake for 10 minutes. The biscuits should of spread and gone dome like with nice cracked tops.
8. Remove from the oven and leave the biscuits to cool on the tray for another 10 minutes before transferring to a wire rack to cool completely.

Of course the final part of the recipe is get that kettle on the go and fill up that tea pot right too the top. Your gonna want several cups to dunk these bad boys in. They will melt in your mouth and leave a gorgeous burst of chocolaty, Amaretto, biscuity flavour dancing on your taste buds.

In fact - your probably best making two batches! There is no way that these will be hanging round any longer than a day when they taste so good.

It's what Sundays where made for!