So, my maternity leave is fast coming to an end. Faster than I would really like. I don't think I am cut out to be a full time stay at home mom, but I did really enjoy being home with the baby these past few months. It was sad to drop him off at daycare this morning, even though I know he will be well cared for and even though it was only for a couple of hours (today).
For all the nice things about maternity leave, one thing I really didn't have a lot of time to do was bake. Almost everything I posted these last few months, I made before the baby came. However, since I will be going back to work next week, I decided it was time to go back to baking. Also, there is nothing like a little (or a lot) of chocolate to take the sting out.
I have had my eye on these chocolate swirl biscuits from Bakerella for a while. Please check out the photos of this recipe on her site. You will want to eat them off the screen! Since we were out of eggs, and this recipe only calls for one yolk in the glaze, which is also optional, it seemed like a good time to try them.
I am one of those people who can be intimidated by working with dough, especially rolling it out and then rolling it into a jelly roll shape. However, I found this dough to be easy to work with and these biscuits are very forgiving. Part of their charm is that they don't have to look perfect! It was fairly straightforward to roll out the dough (which I did on wax paper to help with the next step), spread on the filling, roll them up jelly roll style and slice. Then it was just a matter of waiting until they were cool enough to eat!
These were delicious. The dough is not very sweet, and so it balances nicely with the chocolate and sugar in the filling. I used a mixture of milk and dark chocolate, because that is what I had and I thought they were fantastic. They are soft like a biscuit, with chocolate deliciousness in every bite. Next time, I might put in some cinnamon just to spice things up. And yes, there will be a next time.
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