I have to admit I was a little excited when I found out one of my favourite authors Marian Keyes was publishing a cookbook. I have read her books over the last ten years or so and Rachel’s Holiday remains one of my favourite books.
The cookbook, titled Saved by Cake, “gives an extremely honest account of Marian Keyes’ recent battle with depression, and how baking has helped her.” I have to admit it was a premise that I completely connected to. I’ve long felt that baking can calm a stressful world, heal pain, and clear ones head. At the end of it is a achievement. Baking can be gift; it can create a shared experience.
I purchased the book the week it was published. (I should mentioned I happened to have a voucher that was expiring so it was an impulse buy). I was a little disappointed. There were only one or two recipes I wanted to make. I put it on my shelf and gave it no further thought. I think I may have unfairly judged it. Essentially, it’s a basic baking book. Keyes, an inexperienced baker until recently, is sharing her experience in the kitchen. I think I was searching for another How to be a Domestic Goddess (a book that I completely connected with and still love years after I first baked from it. It is a source of inspiration and remains my favourite cookbook.)
Following Alex’s post 3 Milks Cake, I decided to take it off my shelf and take the plunge. I decided to make the Chocolate and Treacle Biscuits on my final day off from work, for my sister Emma who had a tough week at school and loves Chocolate. The biscuits are lovely. They are crunchy on the outside, with a lovely melty centre.
It was the perfect Friday afternoon activity. The house smelled warm and delicious. Once the cookies were baked, and the dishes were washed, I sat down with a cup of Earl Gray and a book and enjoyed my own company. Perfect!
- 150g Dark Chocolate
- 100g Butter
- 150g Brown Sugar
- 1 Egg
- 1 Teaspoon Treacle (Golden Syrup would also be sufficient)
- 110g Flour
- 30g Cocoa Powder
- Pinch of Salt
1. Melt the Chocolate. Let it cool for 15minutes.
2. Pre-Heat the oven to 180C.
3. Beat the butter and sugar until pale and fluffy.
4. Add the egg, followed by the treacle and mix until combined.
5. Add the melted Chocolate. Mix well.
6. Thoroughly fold the flour, cocoa powder and salt into the mixture.
7. Spoon balls of the dough onto lined baking trays. Keyes suggests golf ball sized scoops so I used an ice-cream scoop. However these biscuits spread as you can see from the photograph. If making them again, I would consider smaller scoops. Bake for 15 minutes. Keep an eye on them in case the ends start to burn.
Choc & golden syrup together sounds like a marriage made in baking heaven 🙂
It really is a great combination. The treacle is subtle and provides a darker layer of flavour.
Delicious combination of chocolate and treacle.
So…. how long does one bake these?? *laugh* I’ve followed the recipe and got to scooping the bikkies out onto the tray and I’m a bit lost now 😀
Apologies – it looks like I forgot a sentence. They should be baked for 15 minutes!!!
No worries Mel 🙂 15 minutes did indeed do the trick! Also, I made them with spelt flour and they didn’t spread quite as much as yours: they are AWESOME. 🙂 Remind me of earthquake cookies I used to make.