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Quick and Simple Chocolate Butter Biscuits

Updated on January 11, 2017

Chocolate Butter Biscuits

5 stars from 1 rating of Chocolate Biscuits

Tasty Biscuits

These tasty small biscuits can be quite fiddly when first attempted. Once mastered however are delicious, moreish and popular with everyone.

Chocolate chips can also be added to make these double chocolate biscuits and even more delicious. If white chocolate chips are added, once cooled become brittle and add to the snap of the biscuit and add a more toffee like taste. If you do add chocolate chips then ensure your dough mixtures are slightly bigger before baking to give a better biscuit.

Once cooked they can be stored in an airtight container for up to five days. But trust me they wont last that long!!!


Generally these are fun to make and taste great.


Enjoy!


Cook Time

Prep time: 20 min
Cook time: 15 min
Ready in: 35 min
Yields: Approximately 24 biscuits
Ingredients
Ingredients

Ingredients

  • 100g/4oz Butter
  • 50g/2oz Caster sugar
  • 100g/4oz Self-raising flour
  • 2 tablespoons Cocoa Powder (unsweetened)
  • Handful Icing Sugar, for dusting
Split the mixture into portions
Split the mixture into portions

Recipe

  1. Firstly cream the butter and sugar together in a large bowl until the mixture is light and fluffy. This can be done using a food processor or electric whisk but I prefer a good wooden spoon.
  2. Work in the flour and cocoa into the creamy butter. Kepp mixing until the mixture forms a stiff dough which leaves the sides of the bowl clean
  3. Using clean hands split the mixture into 24 fragments of roughly equal proportion. It is best to split the mixture in two, then split one of these halves in two, then split this half in two again. This remaining small piece is then easily split into three. Shape these small sections into walnut sized balls. This should be repeated for all fragments of the mixture. Ideally, a single piece for a biscuit should weigh around 10 grams.
  4. Arrange these pieces far enough apart onto a greased baking sheet (6 per baking tin) so that they wont stick together. Lightly press the balls down with a fork, don’t worry about the indents on the top this adds to the appearance of the baked biscuits.
  5. Bake these in a preheated oven at 180oC/350oF/gas mark 4 for 15 minutes until darker in colour. To ensure a more even bake rotate the baking trays between the shelves after approximately 7 minutes.
  6. Leave to cool on a wire rack, the biscuits will become crunchy and delicious.
  7. Once cooled, dust with icing sugar to give a professional touch

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