Chocolate Water Biscuits ~ for cheese

Rifling through cookbooks, I stumbled across this recipe from the Adventures with Chocolate cookbook by Paul. A Young. Unusual however very decadent with a variety of cheeses. A subtle cocoa flavour that enhances the cheese board experience any time. 

Chocolate Water Biscuits ~ for cheese

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2 1/4 cups plain flour

1 teaspoon sea salt

2 tablespoons cocoa powder

1/2 teaspoon English mustard powder, optional

Your choice of spice or herbs, optional 

6 teaspoons unsalted butter

1/3 cup ice-cold water, as needed

Place the flour, cocoa powder, and salt, including any flavourings, in a large bowl and mix well. Rub in the butter with your fingertips until evenly combined. Gradually add enough ice water to form a pliable dough; this must not be too sticky, so be careful when adding the water. Knead the dough gently until smooth. Wrap in plastic wrap and refrigerate for 30 minutes to rest and relax.

Pre-heat oven to 350ºF.

Roll the dough on a well-floured surface to 1/8 inch thick or thereabouts. Use a round cutter to cut out circles of your preferred size, e.g. a 1 inch cutter for canapé-sized biscuits, or 2 inches for cheese biscuits; alternatively, use a sharp knife to cut into squares or rectangles. Prick each biscuit with a fork. Arrange on a baking sheet. Bake until golden and crisp, about 10 - 12 minutes. Place on a wire rack to cool.

The biscuits can be stored in an airtight container for 2 to 3 months.

Notes: I found that I needed to add a bit more ice cold water than the recipe stated.

It was great to have such a nice break. Hope everyone had a lovely weekend! - JD