For anyone that has read You Are Mine, you know that Serena likes drinking hot chocolate, often accompanied by a biscuit.
Biscuits and chocolate. I devour them, not even taking the time to dunk the thin, sweet wafer in my thick drink.
Chardonian biscuits are a type of biscotti. If you’ve never had them before, what are you waiting for? They’re super tasty, and I love them dipped in nice, thick Chardonian hot chocolate. The original recipe is from Allrecipes, but has been modified for a more Chardonian taste. The biggest change is using vanilla flavoring instead of anise, but if you like a licorice sort of flavoring, then by all means, go with the original recipe.
Since hot chocolate season is starting again, I thought it’d be the perfect time to share the recipe. Enjoy!
Preheat oven to 375 degrees.
3 1/4 c. flour
1 T. baking powder
1/4 t. salt
1/2 c. vegetable oil
1 c. sugar
1 T. vanilla
Place half of the dough on a parchment lined cookie sheet in a log the length of your cookie sheet. Roll out to 1/4″ thick. Repeat with the other half on its own cookie sheet. Bake 25 minutes or until golden brown. When cool enough to touch, cut into 1/2″ sticks. Toast in the oven an additional 5-8 minutes on each of the newly cut side.
When cool enough to touch, dunk in Chardonian Hot Chocolate and enjoy!