It is so hot right now. It's so hot that after three hours of sitting at room temperature the chocolate on these biscuits has not solidified. When I go to pick one up and end up with melted chocolate all over my hands, not that that's a bad thing, it's just is messy.
In heat like this I'm mad to have the oven on to begin with, especially in a house that lacks all forms of air-conditioning. I don't even own a fan. However, I'm not one to resist a craving for chocolate chip biscuits. There are times when not having chocolate chip biscuits is worse than heatstroke.
Apparently I'm never allowed to make these again as, according to J, they are "too delicious" and it's "impossible not to eat the whole batch". If that's not a seal of approval, I don't know what is. It's safe to say what these biscuits lack in beauty they more than amply make up for in taste.
Chocolate, walnut, & oat biscuits
(from Tartine by )
makes about twenty-four 6 cm (2 1/2 inch) biscuits
170g (6 oz) bitter-sweet chocolate
145g (1 cup) plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
85g (1 cup) traditional rolled oats
115g (1/2 cup) unsalted butter, softened
175g (1/2 cup + 1/3 cup) sugar
2 teaspoons treacle
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
1/2 teaspoon salt
60g (1/2 cup) walnuts, coarsely chopped
Coarsely chop the chocolate into 1/2 cm (1/4 inch) pieces using a serrated knife. Place chopped chocolate in a bowl and chill in the freezer until required.
In a mixing bowl, stir together the flour, baking powder, baking soda, and oats.
Using a stand mixer fitted with the paddle attachment, beat the butter on medium high speed until light and creamy. Slowly add the sugar and beat on medium speed until light in the mixture is fluffy and light in colour. Stop the mixer and scrape down the slides as required. Add the treacle and beat until well combined. Add the egg and combine well. Beat in the milk, vanilla, and salt, then stop the mixer and scrape down the sides of the bowl.
Add the flour mixture and beat on low speed until well incorporated. Stop the mixer, scrape down the sides, then fold in the chocolate and walnuts using a spatula.
Turn the dough out on to a surface covered in baking paper. Shape it into a log about 4cm (1 1/2 inches) in diameter. Wrap the log in baking paper or cling wrap and place in the freezer for at least 4 hours, or overnight.
When you are ready to bake, preheat the oven to 180°C (350°F). Line two flat trays with baking paper.
Remove the dough from the freezer and slice it into 1/3cm (1/4 inch) rounds and arrange on the lined baking trays about 4cm (1 1/4 inches) apart. Bake for 8-10 minutes, or until the biscuits are lightly browned but the centres remain pale. Cool on trays for 10 minutes, then transfer to a wire rack.