Just when you thought you had eaten enough chocolate over Easter, here I am suggesting you eat your cheese with chocolate biscuits! Who would have thought that chocolate goes with cheese? Well, I wouldn’t, until I tried these savoury chocolate biscuits. They are really light and crumbly, almost like a chocolate shortbread, and then you get a kick from the paprika.
I saved the recipe from the Bakery Bits Newsletter back in October last year and only got around to making them this week. Vanessa Kimbell recommends eating them with cheddar, but I couldn’t resist trying a soft cream cheese that contrasts with the delicate texture of the biscuit and crunch of the poppy seeds. It would be interesting to see if they work with Stilton, but I don’t think they are going to last long enough for me to buy some.
Method for making Savoury Chocolate Biscuits
I understand the recipe is available from Vanessa’s first book Prepped!
The only things about the recipe I changed were that it was not entirely clear when to add the sugar and I added it at the same time as the flour. I also added about a tablespoon of milk to bring the mix together to make the dough, as I found the mix was too dry with one egg.
Would I make these again?
Yes. Not something I would make on a regular basis, but if I was inviting people round and offering a cheese board, it would make a pleasing variation from ordinary cheese biscuits.