These are one of our classics. Nick loves these. We had a lovely German student who made a gazillion of them for his mates at school. It is one of those chuck everything in a pot recipes. “You could sell these biscuits Bridget” was the comment from someone at work. I made them to take to a SLANZA meeting, Carole made her amazing chuck everything in a bowl brownie – recipe here soon – but these were not quite so beautiful as the photo shows. Here is why. I was so proud of these biscuits, showing them off all over the show at school like a wally and offered one to Iain the cooking teacher, at that very moment my friend Jo waltzed into my office and asked where her one was and lunged for the bowl. Iain swiped them from reach with a swinging motion and Jo bumped into the bowl, biscuits went flying all over the floor! I had a small amount of seepage instantly and applied the 10 second rule. Biscuits retrievable but not so pretty as they once were and several damaged, so of course they had to be consumed instantly. Waste is a crime in a hungry world after all! So icing sugar all over the carpet, nicely stirred during the day with general library grime, and the cleaner, who hates my guts, totally unimpressed – again! Lots of stories there folks. Anyhoo some of the biscuits made it to the meeting and were enjoyed (sic!) by all. Moral of this story, stop showing off Bridget. Now make the cookies/biscuits! Double the recipe if you want to – I always want to.
Take about 10 minutes to prepare, and 10ish minutes to bake. Oven to 180 degrees C before you start. Makes 36 tiny ones – which is not enough, hence the doubling to make lots more big ones!
1 tblsp butter, 1/3 cup of cocoa, 1/4 cup oil, 1 cup sugar, 2 eggs, 1tsp vanilla, 1 cup flour, 1tsp baking powder, pinch of salt and lashings of icing sugar.
Gently melt the butter and cocoa, stir in the oil and sugar. Add the beaten eggs and vanilla and mix well. Stir in the remaining ingredients. Refrigerate for several hours, until you can easily make spoonfuls that stay on the tray without going all mushy, roll in icing sugar (yes really), put balls on baking paper on oven tray and bake at 180 till they appear to be cooked. Leave to harden a bit on the tray, then transfer onto a rack. They will be crisp on the outside and soft on the inside.
Rose Thom who gave me this recipe rolls them in chocolate chippies but that is a tad too much for me, but whatever! She also leaves off the icing sugar and dips half in chocolate, which sounds good, but I like the icing sugar myself. Again whatever! They are pretty damn spectacular an can instantly turn you into a baking legend.