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Quick and Simple Chocolate Butter Biscuits

Updated on October 8, 2017
PaddyMac1984 profile image

Patrick is a registered Senior Biomedical Scientist, with expertise in Histology. But has a general interest in cooking and baking

Taken after I had left one to cool
Taken after I had left one to cool

Tasty Biscuits

These are truly tasty biscuits and perfect for all ages to make. Children can get stuck in and get their hands on. They are versatile and a good start to making biscuits if inexperienced. I have included some photographs of when I have made them to help guide you through the recipe.

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!!!


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

Chocolate Butter Biscuits

5 stars from 1 rating of Chocolate Biscuits

Cook Time

Prep time: 20 min
Cook time: 15 min
Ready in: 35 min
Yields: Approximately 24 biscuits
Split the mixture into portions
Split the mixture into portions


  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. To make this easier allow the butter to reach room temperature before use
  2. Work in the flour and cocoa into the creamy butter. Keep mixing until the mixture forms a stiff dough which leaves the sides of the bowl clean. This is easier with an electric mixer.
  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. These can be shaped into small sections into walnut sized balls. This should be repeated for all fragments of the mixture. Ideally, each single piece 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

Hints and Tips

These biscuits don't need many hints or tips to help you on your way but here are a few to bear in mind.

1. When pressing down with a fork towards the end, keep a cup of warm water to dip the fork in to help prevent it sticking

2. If wanting to make more (or less) then the butter and flour have to match in quantity, with the caster sugar being half of that. For every 1 ounce of flour use 1 tablespoon of cocoa powder

3. If using a fan assisted oven then weigh or stick down the edge of the baking paper to stop it blowing around and disrupting the biscuits

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