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Cricket Biscuits recipe
Heston Blumenthal | 02 Nov 2022
Who doesn’t love a biscuit? The flavour of these is delicious but not too strong and the mixture combines well with chocolate to create a tasty little nibble that also gives you a shot of protein. And how many biscuits can claim that?
Ingredients
Makes 16-18 biscuits
250g unsalted butter, softened
125g unrefined golden caster sugar
1 large egg
1 large egg yolk
40g cocoa powder
50g cricket powder
200g plain flour, sifted
70g chocolate chips
20g whole milk
Method
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Using a stand mixer fitted with the paddle attachment, cream together the butter and sugar until pale and smooth. Add the whole egg and extra yolk and mix until incorporated.
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Now add the cocoa powder, cricket powder and flour to the mixture, and mix on a low speed until evenly combined. Lastly add the chocolate chips and milk and mix briefly until incorporated.
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Tip the mixture onto a sheet of cling film and roll into a log, about 6cm in diameter. Wrap the log in the cling film, sealing the ends, and place in the fridge to set for several hours, preferably overnight.
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When ready to bake, preheat the oven to 180°C/Fan 160°C/Gas 4 and line a large baking tray with baking paper.
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Unwrap the log and slice into 16–18 discs, about 1cm thick. Place the dough rounds on the prepared tray, leaving a little space in between as they will spread a little. (You may need to bake the biscuits in batches, depending on the size of your tray.)
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Place the tray on the middle shelf of the oven and bake for 11 minutes. Transfer the biscuits to a wire rack to cool.
