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EASY 18 SERVES 20 MINS PREP 10 MIN COOKING

These chocolate gochujang fudge biscuits are an elegant twist on a classic. Laced with melted Haigh’s chocolate and finished with a Haigh’s Dark Chocolate Pastille, they’re rich, deeply fudgy, and quietly sophisticated. The gochujang is the secret ingredient chefs have been leaning on worldwide. It’s a Korean fermented chilli paste now being embraced in kitchens globally for its umami. But don’t think “heat” - think deep, savoury-sweet complexity with a slow, gentle warmth that makes the chocolate taste even richer. Here, it doesn’t overpower; it adds a complex, slow-building warmth that rounds out the chocolate and makes each bite more intriguing. Bake them slightly under for a softer, fudgier finish, or a little longer for a delicate crunch at the edges with a brownie like centre.

Ingredients

  • 1 cup (150 g) plain flour, sifted
  • ½ cup (50g) Dutch cocoa, sifted
  • ½ tsp bicarbonate soda
  • ½ tsp salt flakes
  • 150g Haigh’s dark chocolate pastilles
  • 80g unsalted butter, cubed
  • ½ cup (110g) raw caster sugar
  • ½ cup (110g) light brown sugar
  • 2 extra-large eggs, at room temperature
  • 1 tsp vanilla bean paste
  • 1 tablespoon Gochujang paste
    (Korean chilli paste)

Method

  1. Preheat oven to 180°C (160°C fan-forced) and line two baking trays with baking paper.
  2. In a medium mixing bowl combine flour, cocoa, bicarb soda and salt together, stirring to combine.
  3. Place 100g Haigh’s dark chocolate pastilles and butter together in a small bowl over simmering water, stirring occasionally until melted and combined.
  4. In the bowl of an electric stand mixer with paddle whisk attachment, combine sugars, eggs, vanilla and gochujang, until mixture becomes light and creamy. Add warm chocolate mixture, whisking until well combined.
  5. Add flour mixture, gently folding with a spatula into chocolate mixture until combined. Cover and refrigerate for 10 minutes or until mixture is stiff enough to roll into balls.
  6. Use a heaped tablespoon as a measure to scoop dough and place on prepared baking trays 5cm apart and top with remaining Haigh’s dark chocolate pastilles.
  7. Bake in preheated oven for 10 minutes for super fudgy and 15 minutes for crispy on the edge and fudgy in the centre. Remove from oven and allow to cool for 5 minutes before transferring to wire cooling racks.

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