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Chocolate-Dipped Biscuits inspired by “Love Actually” by @joshisbaking
Inspired by one of @joshisbaking's favorite holiday movies, “Love Actually,” these chocolate-dipped biscuits made using Colavita Extra Virgin Olive Oil are the perfect blend of sweet and savory.
Ingredients
Directions
Preheat the oven to 350°F (180°C) and prep a large baking sheet with parchment paper. Set aside. In a medium-sized bowl, whisk together your whole wheat flour, powdered sugar, baking powder, and salt until combined.
Cut your butter into smaller cubes and mix into the flour with your hands until pea-sized. Pour in the milk, mixing in with a wooden spoon at first, and then by hand until the dough is smooth.
Roll out the dough on a lightly floured surface until ~1/4 in. thick. Cut out 2.5 in. diameter pieces and carefully transfer to your baking sheet with a spatula. Re-roll the scrap dough to get more pieces. Use a fork to poke holes in the top of each.
Bake for 22-25 minutes or until the edges are golden. Let cool slightly on the tray, then completely on a separate rack. Once cooled, gently melt your chocolates with the EVOO using a double boiler (or short 15 second bursts in a microwave), and then dip the top of each biscuit in the mixture. Let the chocolate set to harden before eating.
These will keep for up to 2 weeks stored in an airtight container at room temperature.
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Ingredients
Directions
Preheat the oven to 350°F (180°C) and prep a large baking sheet with parchment paper. Set aside. In a medium-sized bowl, whisk together your whole wheat flour, powdered sugar, baking powder, and salt until combined.
Cut your butter into smaller cubes and mix into the flour with your hands until pea-sized. Pour in the milk, mixing in with a wooden spoon at first, and then by hand until the dough is smooth.
Roll out the dough on a lightly floured surface until ~1/4 in. thick. Cut out 2.5 in. diameter pieces and carefully transfer to your baking sheet with a spatula. Re-roll the scrap dough to get more pieces. Use a fork to poke holes in the top of each.
Bake for 22-25 minutes or until the edges are golden. Let cool slightly on the tray, then completely on a separate rack. Once cooled, gently melt your chocolates with the EVOO using a double boiler (or short 15 second bursts in a microwave), and then dip the top of each biscuit in the mixture. Let the chocolate set to harden before eating.
These will keep for up to 2 weeks stored in an airtight container at room temperature.