Tuesday, 12 March 2013

Chocolate Biscuits

If chocolate milk were a biscuit, this is what it would be. I think. Deeper and darker in taste perhaps, but still meltingly lush.


125g Salted Butter, softened
50 - 60g Icing Sugar, sifted
1/4 teaspoon Vanilla Essence
130g Plain Flour
2 tablespoons good quality Cocoa Powder, sifted

Place the Butter and Sugar in a bowl. With a spatula gently mix together till combined. Add the Vanilla and mix into the creamed mixture. Add Flour and Cocoa Powder. Mix with spatula until the dough comes together.

You will know when to stop as the dough will leave the sides of the bowl cleanly.

Divide dough equally and roll into little balls. Place balls on a baking tray lined with baking paper about 1 inch apart. Press the little balls down with the back of a fork.

Bake in a moderate oven (about 155 Celsius) for about 20 to 25 minutes. When done, let the biscuits cool on the tray for about 20 minutes. Then remove from tray and store in an airtight container.

I use Kerrygold Irish salted butter.
I use Valrhona cocoa powder.
If you like a sweeter biscuit, you can add up to 70g icing sugar.
Biscuits will spread a bit while baking, so don't place them too close together.


  1. Ann Ann, it's me. I'm Anonymous because I can't figure out any of the others. Anyway, got into cat-chasing-tale mad mood a few minutes ago and suddenly wanted to dash off to the kitchen to whip up your gorgeous Choc cookies which I've named Ann's Choc Bisqies. And couldn't find the recipe, so to your blog I headed, found it, and decided to write you some love. I so love this recipe as even a baking dunce like me can make chocolate gold like this. And it's simple and not messy, something I can even make with the help of my ants-in-the-tummy kids. First of the this year's Christmas cookies, Brandon's all wild to get going tomorrow, so thanks to you, dearest friend.

    1. Yay! So glad you love it Pet. Happy Baking!


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