Who came up with the expression ‘as much use as a chocolate teapot’?
Can you tell me? The internet can’t, and when you think of all the things the internet knows, that’s saying something.
In the meantime, I can tell you how to make some very useful chocolate teapot biscuits. You don’t have to make them teapot-shaped, but if you happen to find a very beautiful teapot-shaped cookie cutter while your kitchen is being torn apart, then here’s what you should do with it. If you don’t have a teapot-shaped cutter, you can make them into rounds sandwiched together with raspberry jam. Both are recommended.
Chocolate Spelt Biscuits
I remember making a version of these with my mother more than – gulp – 25 years ago. They were quite plain to me then, but lately I’ve had a mad taste-memory craving for them. I like to think of them as the Coco Chanel of cut-out cookies; thin, brown and quite elegant.
Don’t think of making these without the chocolate coating unless you like your cookies to be very plain. They taste quite austere alone, but the chocolate brings everything into balance.
Given the teapot and the chocolate, these are the perfect entry for February’s Tea Time Treats Challenge, hosted with effortless style by the amazing Karen of Lavender and Lovage Fame.
1 1/4 cups wholemeal spelt flour
2/3 cup self-raising flour
1/4 tsp salt
1 tsp baking powder
2 Tbsp coconut sugar or brown sugar
120g cold butter, diced
100g good quality dark chocolate (about 60 per cent cocoa is about right, any higher and it will be too bitter)
Heat the oven to 180C and line two trays with baking paper.
Put the flours, salt, baking powder and sugar in a food processor and whiz to combine.
Add the butter and process until well blended. Keep the motor running and pour in the milk. Process until it forms a dough.
Turn out onto a piece of cling film or baking paper and gather into a ball, then roll out to about 4mm thick (you can do this in two batches if you’re working with limited space). Cut out shapes – even rectangles will do, if you don’t have an arsenal of cookie cutters at your disposal – and divide between the two prepared trays. Prick each one with a fork and bake for 10-12 minutes, until lightly golden. Remove to racks to cool completely.
Melt the chocolate (I do it in a heatproof bowl in the cooling oven) and spread or drizzle over each biscuit. Don’t be mean about it. Estee Lauder once said that wearing perfume was ‘like loving – you can’t be stingy’ – and the same applies to chocolate.
With that mixed visual metaphor fresh in your mind, I wish you a very good weekend!