Bittersweet Fudge Biscuits

Directions

1. 1
   In the top of a double boiler over low heat, melt the chocolate, stirring frequently until smooth.
2. 2
   Remove from heat.
3. 3
   With an electric mixer, cream the butter, sugar, eggs and vanilla extract until creamy and smooth, 2-3 minutes, scraping the bowl occasionally.
4. 4
   Slowly beat in the cooled chocolate until well blended.
5. 5
   Gradually stir in the flour and salt, stirring just until blended.
6. 6
   Stir in the pecans and chopped white chocolate.
7. 7
   Cover the bowl with cling film and refrigerate for 1 hour or until firm.
8. 8
   Meanwhile, preheat the oven to 190C/375F/Gas 5.
9. 9
   Lightly grease 2 large baking sheets.
10. 10
    Drop rounded tsps of dough at least 5-cm/2-inches apart onto the prepared baking sheets, flattening slightly.Bake for 8-10 mins, or just until the surface feels slightly firm when touched with a fingertip.
11. 11
    Remove the baking sheets to wire racks to cool for 5-7 minutes.
12. 12
    With a palette knife, remove the biscuits to a wire rack tocool completely.
13. 13
    Repeat with the remaining dough.
14. 14
    When cool drizzle the chocolate over them using a spoon.
15. 15
    Store in airtight containers.