In the overlapping component ("Kari intersect Mr Bite") we have moderately dark (50-70% cocoa), reasonably sweet, dairy free chocolate that doesn't include nuts or spices.
In the bit specific to me ("Kari minus Mr Bite"), we have darker, less sweet chocolates of all varieties, plus lighter dairy free blocks with nuts and/or spices.
In the bit specific to my husband ("Mr Bite minus Kari"), we have milk chocolate.
|Chocolate chip biscuits featuring Cadbury's Marvellous Creations chocolate.|
That was a lengthy introduction to a post that actually isn't about chocolate. Our chocolate Venn diagram does explain, however, why I recently made chocolate chip cookies with Cadbury's Marvellous Creations jelly popping candy chocolate. For some months, this Cadbury flavour has been part of my husband's regular chocolate rotation. And then, suddenly, he ejected it to the realm of neither Kari nor Mr Bite. In other words, he didn't want it anymore, but he still had a whole unopened block.
I turned half of the rejected block into chocolate chip cookies, using the chocolate chip recipe I've posted before. The cookie mix is vegan, but obviously Cadbury milk chocolate is not.
|Cardamom and ginger spiced biscuits.|
Not wanting to be left out, I made myself a batch of biscuits too. Mine omitted chocolate altogether, but made use of a generous quota of dried cardamom and ginger. The resulting biscuits were crispy on the outside, soft and chewy within, and a perfect blend of spices and sweetness. They're like chai tea in edible form and if you eat these with chai tea - and I did! - they're rather like heaven.
Cardamom and ginger spiced biscuits
These biscuits mix sweet with spice in just the right way
Makes 14 - 16 biscuits
Adapted from my strawberry and white chocolate and cranberry and dark chocolate cookies, which were in turn adapted from a recipe in Kris Holechek's The 100 Best Vegan Baking Recipes
1/2 cup non-dairy spread, loosely packed (I used Nuttelex)
1/4 cup white sugar
1/4 cup brown sugar
1/2 tsp cornstarch
1 tbsp non-dairy milk (I used unsweetened almond)
1 tsp vanilla
1 cup plain flour
1/2 tsp baking soda
1 1/2 - 2 tsp dried ginger
1 tsp dried cardamom
Preheat your oven to 180'C (350'F) and line two baking trays with baking paper.
In a large bowl, beat together the non-dairy spread and sugars until light and fluffy. Add the cornstarch, milk and vanilla and beat briefly to combine.
Add the flour, baking soda, ginger, cardamom and salt to the butter/sugar mix and stir through, mixing well to combine.
Using your hands, roll tablespoon sized balls of dough and place on the baking sheets about 2 inches apart. Press each ball gently with the back of a fork, partially flattening.
Bake for 8 - 10 minutes, until cookies are golden at the edges but still soft in the centre (they will harden on standing and should be slightly soft when removing from the oven). Allow to cool on the baking trays for 5 minutes and then transfer to a cooling rack.
Submitted to Healthy Vegan Fridays.
Do you live in a household with multiple chocolate stashes (lots of your own don't count!)? Or do you go through chocolate phases yourself?