Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Cakes => Topic started by: LeeJ on June 25, 2011, 03:56:04 am
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These are very much like Arnott's Choc Ripple biscuits :) I have only done this recipe with Nuttelex, not butter.
Ingredients:
200gms all-purpose flour
50gms unsweetened Dutch process cocoa powder (homebrand safeway/woolworths cocoa)
1 tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
330gms sugar
150gms unsalted butter/Nuttelex, at room temperature
1 large egg
Preheat oven to 180 degrees.
Put sugar in bowl, blitz to caster sugar.
Add Flour, Baking soda, Baking powder, salt, and Cocoa. Mix, 10 seconds, speed 6, MC in!
Add 150gms butter (cubed), turbo 5-6 times to combine.
Add Egg, knead for approx 30 seconds.
Roll teaspoon sized balls, and squash down in your hands (this is a very easy dough to work with, not sticky). Space well on baking trays, they will get to 2, 2 and a half times their original size.
Bake 9-11 minutes. Keep an eye on them, as it is hard to tell when they are burning :o
Makes around 35 biscuits.
(http://i406.photobucket.com/albums/pp146/tommo787/IMG_1257.jpg)
(http://i406.photobucket.com/albums/pp146/tommo787/IMG_1259.jpg)
Recipe from http://annies-eats.net/2011/06/20/diy-oreos-and-a-giveaway/
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Saw these LeeJ and just had to make them immediately. Used 250g sugar and 40g cacoa powder and cooked them for 10 minutes - 55 of the little darlings. Thanks so much for the conversion. Love them :-*
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You were quick Judy!
It has all pantry ingredients, I think it will become our mainstay 'choc' biscuit (dh has quite the choc ripple addiction).
I assume you used butter, are they still a dead ringer for a choc ripple?
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Yes, used butter and it has been so long since I bought biscuits that I can't remember what choc ripples taste like :D :D I think they are thinner but that just makes them easier to eat. I saw a recipe this week using these biscuits as the base for a cheesecake or something but I bet I can't lay my hands on that recipe now that I have a supply of the biscuits :-)) Just about to take a dozen over to the neighbour.
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Thanks. Our biscuit barrel is empty and I couldn't decide what to make. You have solved that problem. They look lovely too.
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You know you are on a winner when the lovely Judy and Cookie are making the recipe! ;D
I crushed some up, and popped it through vanilla ice cream for dessert tonight, the ultimate test.
These would work beautifully for a cheesecake base, I do one with this sort of biscuit, a vanilla cheesecake, with a raspberry swirl, beautiful!
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Yum Yum, Thanks Leej.
Have printed it out. Will be making these tomorrow :P
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These are lovely. My mixture was a bit soft to roll so I put teaspoons on the tray and flattened them with a wet palette knife.
(http://i255.photobucket.com/albums/hh142/birdsam/Thermomix%20recipes/P1010453.jpg)
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I was going to make these today but I ran out of Cocoa so will give them a try as soon as I buy some more. I was looking forward to giving them a go as I love choc ripple biscuits.
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Yes, used butter and it has been so long since I bought biscuits that I can't remember what choc ripples taste like :D :D I think they are thinner but that just makes them easier to eat. I saw a recipe this week using these biscuits as the base for a cheesecake or something but I bet I can't lay my hands on that recipe now that I have a supply of the biscuits :-)) Just about to take a dozen over to the neighbour.
JD the mini choc ripple cheesecakes use these biscuits as the base http://www.forumthermomix.com/index.php?topic=6307.0 (http://www.forumthermomix.com/index.php?topic=6307.0)
What a shame I didn't find this recipe last night when we were planning our dinner party for tomorrow. I just went and bought another pack of the Choc Ripples to make those cheesecakes this morning. Oh well.
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Thanks Kerryn, didn't think to look here as I thought I'd seen a recipe in a magazine somewhere :-)) :-))
Perfect, thanks a lot for the thumbs up.
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Right, off to make these now! I've been looking for a good crunchy chocolate bickie recipe for ages. Thanks!
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We made these tonight and they are very yummy! I liked them when they were still warm.
We used only 280g of rapadura instead of 330g of sugar, and we used cacao instead of cocoa.
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Hehe tash i giggled at the $5 not under the cookie tray ....... Is dh paying u to bake ;) if so he needs to give u a raise :p
Have been thinking of baking cookies latley but have no motivation i should try these !!!
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I made these for the first time last night after my sons requested a combination of biscuits and chocolate for their school lunchboxes. The dough is a beautiful dough to work with, and the biscuits taste pretty good too! Will definitely be on the menu again at our house.
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They were scrumptious! I call them "Not Chocolate Ripple Biscuits". I joined them with peppermint icing made with pure icing sugar and peppermint essence. They didn't last long!!
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Just made these with the kids and they pass the test ;). Used the 280g rapadura as suggested previously and nuttalex (so my dairy free mum can have some tomorrow). Will use butter next time though to be completely additive free. Love the crunchiness and maximum quantity made with minimal effort. I don't buy 'choc ripples' but am a fan, these will become a regular biscuit at our house from now onwards.
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This is great! I've made a big batch for our cake stall today :) (had to make extra because more than usual disappeared from the cooling racks! ;D ) .
Only some of mine get the "ripple" effect though :-[ but they still taste great. I think my oven temperature is a little unpredictable... ???
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Oh MeganJane, peppermint filling! That's what's going in mine! lol
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This is a fabulous and quick recipe! Thank you
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Oh, I've also found the best way to make these consistently, is to roll the dough between baking paper, and cut with a small (5cm) cookie cutter. They come out beautiful that way :)
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Sounds like you've been watching too much My Kitchen Rules LeeJ! ;D
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This is a very quick recipe to make, it made heaps, cooked them for 9 minutes, the dough was lovely and soft, and not sticky, think I will join them together (if there is any left) with the icing MJ suggested. Thanks for sharing this recipe.
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Oh, one that I did was pop a marshmallow in and melt it, squish them together, and roll the outside in sprinkles, looks very impressive :)
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Sounds fab, LeeJ!
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Trying these now but with a few changes to cut down calories.
Instead of 330g sugar I added 200g
Instead of 150g butter I added 80g
And I added 2 eggs as mixture was too dry. But this made it a bit to sticky so next time I will add 1 egg + 1 egg white.
They are in the oven now (mixture tastes great :) )
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(http://img.tapatalk.com/7cbbfad0-ef28-ef52.jpg)
(http://img.tapatalk.com/7cbbfad0-ef3c-4ca4.jpg)
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Gorgeous Mandi - the biscuits aren't bad either ;D
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Handsome looking boy Dede ;D Lovely looking biscuits also. :D
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Thanks guys, he gave the biscuits the Thumbs up. Nothing more important than the opinions of our own family as they are the one who has to eat them.
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Beautiful! So easy and so tasty!
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I made these this morning, they are wonderful! I cooked them for 9 minutes so that the middle is still a tiny bit fudgy, that's the way we like cookies. I normally make up a chocolate ripple log at Christmas, now I will be able to use my own biscuits for it - thanks :)
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Made these as a quick chocolate biscuit. I haven't tried them because I'm not a biscuit eater, the kids said they were nice but not as nice as the fudgy wudgy biscuits. They hav also used them as a base for ice-cream sandwiches.
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Just a bump.
Made these last week baked them for 12 minutes, they were a little chewy in the centre at first but the next day they were lovely and crunchy. They didn't last beyond two days.
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just made the dairy free version today, and the mix was certainly rather sticky to work with, but tastes great. Made about 45 of them
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will make tonight for the kids.
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Made these today and the dough was a bit dry so added some milk which made it too sticky. They smell ok and I'm sure the kids will eat them.
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These are great. They taste just like the ones you buy. I used butter and the mixture was great to work with. Very easy and quick recipe. Thanks will be making again.(http://img.tapatalk.com/d/14/01/19/sy9a3a7u.jpg)
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Yours have rippled nicely Kimmy- mine don't always look like that, but I do love eating them :)
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Thanks ES. Me too.
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I made these this morning.Cooked mine for 13 mins on 160fan forced oven.Made 37 biscuits.Very nice.
(http://i950.photobucket.com/albums/ad348/Cornish_cream/e42b9ceed5f0dff2d802fa9b33f3bc6a.jpg)
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Oh yum, they look great :D
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A great batch of biscuits Denise.
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Yum, CC! Drooling..........
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They look great!
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We love this recipe as well (the GK do too); I follow the version from MJs blog with the reduced sugar. Better than the bought ones.
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Lovely CC.
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Thanks girls :-*
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I made these yesterday for the kids hip hop classes. Drizzled with white choc and peppermint ganache. (http://img.tapatalk.com/d/14/06/26/3ebu6uda.jpg)
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Isn't it fun squiggling that melted chocolate all over the biscuits kyton, they look great :D
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Great cookies kyton 8) My cookies have now been all eaten :-))
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I still have around 15 left LOL. But the kids were probably overloaded since I also cooked lazy caramel slice, walnut caramel slice and choc brownies.
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That's probably the only reason you have some left kyton :D :D
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They are great to use as a base for cheesecake :)
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Hello! I've just discovered this recipe and I've made it twice in the last week to make into chocolate ripple cakes for functions! I love it!
but....what do I need to alter if my dough is very very sticky? I've read that the dough shouldn't be a sticky dough and it should be easy to roll....but mine to very sticky and hard to roll!
Am I mixing it too much, or is my butter too soft? Should I cut down on the amount of butter?
It makes a beautiful chocolate ripple cake, but I find that the actual biscuits don't look as good as the ones in the picture! thanks! :)
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Although I have made this recipe I can't remember if my dough was sticky.I always use unsalted butter for my baking.
Are your scales accurate?
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I can't remember if mine were sticky or not. However if I find recipes too sticky to roll I often just roll them into balls about the size of a walnut and cook them that way.