My mom always told me that if you share a recipe you put your name before it hence why all of these start with Lisa.
LISA’S CHOCOLATE CHIP BISCUITS
INGREDIENTS:
100g Margarine
75g Brown Sugar
30ml Syrup
100-150g Chocolate Chips
30ml Milk
175g Self Raising Flour
METHOD:
Set the oven to 180 degrees.
Cream the sugar and margarine together until light and fluffy.
Mix in the syrup, flour, chocolate chips and milk, stirring well.
Roll into little balls placed spaciously on a greased bakng tray and flatten with a fork.
If the mixture is too runny to roll, then just drop with a spoon onto a greased baking tray.
Bake for 8-10 minutes.
Makes about 20 -25 biscuits
p.s I cheat with the trays so they are easier to clean I place the biscuits on greased tinfoil. I grease the non shiny side.
Enjoy
LISA’S DARK CHOCOLATE MAYONNAISE CAKE
INGREDIENTS:
500ml Cake flour
200ml Cocoa
10ml Baking Powder
15ml Bicarbonate of Soda
3 Eggs
400ml Sugar
5ml Vanilla Essence
250ml Mayonnaise
330ml Water
METHOD:
1. Beat eggs, sugar and vanilla essence until light and fluffy.
2. Reduce speed to low and add the mayonnaise.
3. Sieve the flour, cocoa, baking powder and bicarbonate of soda into a bowl.
4. Add the flour mixture in four additions alternately with the water, beginning and ending with the flour.
5. Pour the mixture in to the tin.
6. Cook cake for 50min to 60min or until done if mixture is in one cake tin.
7. Cook cake for 30-35min if mixture is in two cake tins or cupcakes for 12-15 minutes.
To Ice with chocolate:
I normally just put some jam in the middle or nothing at all so its not too sweet and plain butter icing like the picture above on top.
Just take 2 big slabs of chocolate and melt on the stove. I have found the best way is to use a glass bowl place in a pan with boiling water...be careful.
While the chocolate is melting take some grease proof paper and wrap around the cake for size.
Lay the paper out flat and when the chocolate is melted and smooth spread it out of the greaseproof.
Now for the tricky bit, you might need some help. Pick the paper up and wrap it around the cake, it should stay put but if it needs some help wrap a piece of string around it.
Place it in the freezer for about 10 minutes until it sets and when it has pull the paper off.
The fun thing is that the chocolate can set however it wants to it doesn't matter it will always look fab.
Happy baking.
