Glazed Ring Biscuits with Hot Chocolate
ready in 45 min.
- 1 cup white chocolate (chopped)
- 1 tsp liquid Glucose
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ¼ tsp salt
- 1 ½ tsps vanilla extract
- 1 small egg yolk
- 1 cup all-purpose flour (sifted)
- ½ cup sliced almonds (roughly chopped)
- 4 cups Whole milk
- ⅔ cup double cream
- 0.333 cup cocoa powder
- ½ cup caster sugar
- 4 peppermint Candy cane
In a large mixing bowl, cream together the butter, granulated sugar, salt, and a teaspoon of vanilla extract until pale and fluffy.
Add the egg yolk, beat well, and then fold through the flour until a dough comes together. Turn out the dough from the bowl and knead gently to bring it together. Wrap in clingfilm and chill for 30 minutes.
Preheat the oven to 170°C (150° fan)|325F|gas 3 and line two large baking trays with greaseproof paper.
Remove the dough from the fridge and roll into a long cylinder, approximately 5 cm | 2 " in diameter. Use a sharp knife to cut into 1/4 cm | 1/8" rounds, spacing them apart on the baking trays. Cut out small holes from the rounds using the tip of a sharp knife.
Bake for 12 - 14 minutes until set and starting to colour at the edges. Remove to a wire rack to cool.
Melt together the chocolate and liquid glucose in a heatproof bowl set atop a half-filled saucepan of simmering water. Stir occasionally until smooth and then remove from the heat.
Spoon the mixture over the cooling cookies and sprinkle with chopped almonds, leaving the chocolate to set. Warm together the milk and cream in a saucepan set over a medium heat. Stir together the cocoa powder and sugar in a heatproof bowl.
Whisk a little of the hot milk and cream mixture into the cocoa and sugar until you have a smooth paste. Stir in the remaining milk mixture and then return everything to the saucepan. Simmer for 2 minutes, stirring in the remaining vanilla extract.
Pour into mugs and garnish with candy canes, serving with the cookies on the side.