Double Chocolate pretzel biscuits
Updated: Mar 11, 2019
Double Chocolate Pretzel Biscuits
These are one of my favorite biccys. The recipe has been particularly popular featuring in collaborations with Gelato Messina ( Millar- Messina Project), In the Mix ( Dani Valent Thermomix Cookbook), and also as apart of the Cake Bake & Sweet Show. And now YOU!
Double choc pretzel biscuits
300g brown sugar
60g melted dark choc
305g plain flour
165g cocoa pwd
100g chopped milk chocolate
Cream together the butter, sugars and glucose until pale and creamy. Add in the egg, and mix until incorporated. Mix in the melted chocolate followed by flour, cocoa, salt and dark chocolate.
Shape into balls roughly 40g in weight, then push into egg rings that have been greased, on a lined tray. Push a salted pretzel into the top of each biscuit. Bake in the egg rings (this gives a neat round finish to the biscuits) in a 170 degree oven for 10-12 mins. Cool before removing rings.