Choca_Mocha_biscuits Choca Mocha biscuits to curb that 4pm sugar craving

During the Jewish festival of Passover – where we don’t eat bread or anything with flour in it, there seem to be a lot of very sweet treats. Cinnamon balls and Macaroons are particular traditional favourites and I have to say are a bit – ever so moreish!

I wanted to come up with a new recipe and in true Emma fashion, I adapted a recipe that I’d tried and wanted to change just a smidgen. These Choca Mocha biscuits are fantastic for the Passover as they’re made with chopped almonds instead of flour. Some people don’t like to use baking powder during the festival but I say it’s okay. It’s a personal choice.

I usually make these with cocoa powder – but I’d run out after the triple egg free chocolate cake baking so I swapped in some melted dark chocolate and discovered a really moist biscuit. I won’t be going back again but if you prefer you can swap out the chocolate for cocoa powder. I won’t tell!

Choca_Mocha_biscuitsBecause these have coffee in them as well as the chocolate they have real punch. The first batch I made I used one tbsp of instant coffee and they were really strong. I prefer them a bit more subtle but again you might like them stronger.

Choca Mocha biscuits

Choca Mocha biscuits

  • 45g caster sugar
  • 100g chopped almonds
  • 1 tsp baking powder
  • 45g dark chocolate (or 30g cocoa powder)
  • ½ tbsp instant coffee
  • ½ tbsp boiled water
  • 55g unsalted butter
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • Icing sugar for rolling in
  1. Place a heat proof bowl over a saucepan of simmering water. Add the chocolate and melt completely.
  2. Add the butter and melt that too. Set aside to cool a little
  3. Dissolve the coffee in boiled water and leave to cool.
  4. Place all the dry ingredients in a bowl and add the honey, vanilla, coffee and chocolate. Mix until a dough is formed.
  5. Roll out balls around the size of a large walnut and then roll the ball in icing sugar. Place on a baking sheet and chill for 30 minutes.
  6. Line a baking sheet with silicon paper and preheat the oven to 180ºc (160ºc Fan ovens) while the biscuits are chilling.
  7. Give the biscuits space to spread when you position them on the tray. Bake for 10-12 minutes or until they start to show big cracks
  8. Leave to cool on the tray before removing them as they are pretty soft when hot.

So happy Pesach and Chag Samaeach and eat up. It’s 4pm and the sugar cravings are creeping in!


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