I bake these simple chocolate biscuits when I want to make my husband and son happy because they are both of the opinion that all sweet treats should involve chocolate in some form.
But this week I’ve been making them for fundraising volunteers (to spur them on with school Christmas Fayre preparations) and builders (so that they hurry up with the work on my husband’s new shop and give me some real employment in the new year). They’ve proven to be very popular.
I think they would also make brilliant Christmas biscuits if you used a Christmassy cutter and some plain white piped icing for decoration.
Makes about 20
- 225g of self-raising flour
- 100g of caster sugar
- 3 tablespoons of cocoa powder
- 100g of margarine
- 5 tablespoons of milk
- A few drops of vanilla extract
- Some melted dark chocolate for drizzling (optional)
Heat the oven to 180oC fan.
Line two flat baking trays with parchment.
Mix the flour, sugar and cocoa powder then rub in the margarine until you have fine breadcrumbs.
Add the milk and vanilla extract and bring together with your hands to form a soft dough.
Knead lightly on a floured surface and then roll out to 1/2 cm thick and cut into 7 cm rounds using a cutter. You can make them smaller if you prefer (and this will obviously make more).
Place on baking trays and bake for 15 minutes.
Remove from the baking trays and leave to cool on a wire rack.
For the optional chocolate drizzle, melt some dark chocolate slowly in the microwave or over a bain marie (a bowl over a pan of simmering water). Drizzle the chocolate over the biscuits and put in the fridge for 10 minutes to harden.
Or you can forget the dark chocolate drizzle and instead sandwich with Philadelphia and dark chocolate spread, they look like Oreo cookies and are in the same vein as my cheat’s chocolate cheesecake.