Quoting Ruth Hanschka to Nancy Backus <=-
I keep looking for the dark chocolate coated McVitties, but no
luck. The milk chocolate ones turn up every so often, but
they're not nearly as good.
True... I'm thinking what I've seen at Wegmans were the
Walkers brand... haven't looked for them recently, so don't even
know if they are still available....
I've never seen a coated Walker's. The ones I was talking about
in the International section of the supermarket with the
British goodies.
Both brands are British and widely available in Canada. Walkers is
famous for shortbread and do make a chocolate covered one. They also
make dozens of other cookies including plain digestive biscuits. I
don't think they make a chocolate covered kind though. McVitie's
certainly does, in both the milk and dark versions.
One could attempt to make one's own.
Here's a plain digestive biscuit recipe:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Digestive Biscuits
Categories: British, Cookies
Yield: 2 dozen
100 g Whole wheat flour
100 g Oatmeal
50 g Light brown sugar
1 ts Baking powder
1 pn Salt
100 g Butter
1 tb Milk
Pre-heat the oven to 180 C. Mix together all the dry ingredients, and
rub in the butter to make a bread crumb texture. Now add enough milk
to create a moist pastry consistency. Refrigerate 15 mins to firm the
mix.
This creates a reasonably delicate dough, so it's important to roll
between sheets of cling film with great care. When 3 mm thick, cut
into 6-7cms discs, re-rolling trimmings.
Place the discs on a lightly greased baking sheet and bake in the
pre-heated oven for 15 to 20 minutes until lightly browned and firm
to the touch. Remove from the oven and let rest for 5 minutes
before transferring to a wire rack. They are best kept in an
airtight container and eaten within 2 or 3 days.
Recipe by: "At The Table" by Gary Rhodes
MMMMM
And here's a simple chocolate dip for cookies you can use:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Dipped Almond Cookies
Categories: Chocolate, Cookies, Nuts
Yield: 8 dozen
1 c Unsalted Butter
2/3 c Sugar
1 lg Egg Yolk
1 ts Vanilla
2 c Flour
1/4 ts Salt
1 1/3 c Blanched Almonds;
Finely chopped
CHOCOLATE DIP:
9 oz Semisweet Chocolate Chips
4 1/2 tb Butter
1 1/2 tb Hot Water
Cream the butter and sugar until light and fluffy. Add the yolk
and vanilla, then flour, salt and finely chopped almonds, mixing
well. Shape the dough into 2 rolls, each 1 1/2 inches in diameter.
Wrap rolls and refrigerate until firm, about 2 hours.
Preheat oven to 350 and line baking sheets with parchment paper.
With a sharp knife, cut the dough into 1/4-inch thick slices.
Place 1 to 2 inches apart on baking sheets and bake 8-10 minutes,
just until lightly browned. Cool.
In the top of a double boiler, melt the chocolate and butter for
the topping. Add the hot water and stir until smooth. Dip an edge
of each cookie into the chocolate and cool.
MMMMM
Cheers
Jim
... Grandmothers give grandchildren cookies. That is a fact.
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