Chocolate Chip Cinnamon Biscuits

When you find yourself with a book called Chocolate Bible written by the chefs of Le Cordon Bleu,you are left with no option other than making your way through it slowly and steadily. The book presents a dizzying array of recipes and techniques. I started with a simple one, that brings together two of my favourite flavours; Chocolate and Cinnamon.

I have made various different chocolate chip cookies in the past, but none as delicate and well balanced as this one. Within a short time I have made these many times, often for goodie bags for friends and relatives and it is always a huge hit! 

A tad bit time consuming to make, but definitely worth the wait!!

What you need:

• 2 egg yolks
• 1tsp vanilla extract
• 2 tbsp water
• 150g unsalted butter
• 100 g icing sugar
• 300g flour, sifted
• 1/2 tsp baking powder
• 1 large pinch of salt
• 2 tsp ground cinnamon
• 120 g  chocolate chips

How:

1. Combine the egg yolks, vanilla extract and water. 
2. In a separate bowl, beat the soft unsalted butter and icing sugar until creamy.
3. Add the  egg-yolk mixture a little at a time, beating after each addition.
4. Blend in the sifted flour and baking powder, salt and cinnamon.
5. Fold in the chocolate chips. Because of the heat in Hyderabad, I keep my chocolate chips in the fridge till I need to put them into the dough.
6. Divide the dough into two even portion. Roll each one into a cylinder based on the size of cookie you want. Mine were tiny, about 3 cm in diameter
7. Roll the cylinders in icing sugar and wrap in cling film. Roll again to ensure they are even and refrigerate for atleast an hour
8. Pre-heat the oven to 160 deg C. Line tray with a buttered baking sheet.
9. Remove, discard cling film and cut the dough into thin slices. 
10. Place on the baking sheet and bake for about 15 minutes. (the recipe said 10, but I found mine were not done by then)

I couldn't keep my hands off them for long enough to let them cool.