Smartie Biscuits

These bickies are a huge hit in our family. Crisp and buttery with a delicious crunch of Smarties (or M & M's) make them very morish!
Since a bag of Smarties won't escape chocolate eagle eyes in our house, I often use Blackwood Lane Rainbow Choc Chips, available from supermarkets.

I make these in my Thermomix, but they are easily made in a regular mixer, though you'll need use softened butter and fold in the flours at the end.

Smartie Biscuits
Makes around 50 bickies


250g butter, diced
100g brown sugar
100g caster sugar
2 eggs
2 tsp vanilla
2 1/2 cups plain flour (I use 1 cup spelt and 1 1/2 cups plain)
1/4 cup SR flour
1 tsp bi-carb soda

Preheat oven to 180C and line two large baking trays with baking paper.
Measure cubed butter into Thermomix bowl. Soften for 30 seconds on speed 2 at 37C.
Add sugars and vanilla. Blend on speed 4 for about 2 minutes until creamy.
Add room temperature eggs (I place eggs from the fridge into a bowl of hot water for about 30 seconds) and beat on speed 4 for 2 more minutes.
Sift in the flours and bi-carb and mix on dough setting for around 40 seconds, scraping down occasionally.
Place in a bowl in the fridge for at least an hour.

Roll flat dessertspoonfuls of mixture into balls and place on baking tray. Press down gently and place Smarties or Rainbow Chips onto flattened dough. Press in lightly.

Bake at 180C for around 15 minutes for a chewy biscuit or 20 for a crispy, crunchy biscuit.

Chocolate Muffins

These delicious morsels aren't so much muffins as patty cakes, but the method is more like a muffin. They are easily made in the Thermomix and can also be made in a bowl.
I find that Woolworths Home Brand Cocoa is absolutely divine for these. It's rich and dark, unlike Cadbury's bland offering.


Chocolate Muffins
Makes about 10

Preheat oven to 180 C and place muffin or patty cake cases into tins.

1/2 cup cocoa powder
1/2 cup boiling water
Mix together in a bowl and allow to cool a little while preparing remainder of the recipe.

60g butter -  melted in microwave
60g oil (80ml)
145g caster sugar (2/3 cup)
1 tsp vanilla
Blend on speed 3 - 4 for 30 seconds

3 eggs
Add eggs and blend for a further 30 seconds.

1 cup SR flour
1/4 cup plain flour
Scrape down bowl and add flours and chocolate mixture. Mix on dough setting for 10 seconds or so, scraping down occasionally until all mixture is smooth.

Pour into prepared muffin cases and bake for around 20 minutes or until muffins bounce back when touched lightly.
Cool on wire rack and cut out top, place some Hazelnut Chocolate Spread and a big dollop of cream into muffin, replace top and sprinkle with icing sugar.

Sorry, no photo - they went up to footy for afternoon tea.