Simple Chocolate Biscuits.
These yummy chocolate biscuits are crunchy on the outside and soft on the inside, deliciously rich, chewy and moreish. Perfect warm with a glass of milk!
200g (7oz) Plain flour.
100g (3.5oz) Sugar.
60g (2oz) Cocoa Powder.
2 tablespoons of Ground Almonds. (these are optional, they give the biscuits a lovely crunchy moreish flavour, but if you are allergic to nuts, or just don't have any, they aren't necessary for the recipe).
1 teaspoon of Bicarbonate of Soda.
A few drops of Almond Essence (or if your omitting the ground almonds, use vanilla essence.)
100g (3.5oz) Butter.
Before you start, grease and line a baking tray, and pre-heat your oven to 170 degrees.
Sieve the flour and cocoa powder into a bowl, then add the rest of the dry ingredients and mix well.
Make a well in the middle, break the egg into it, then add a few drops of almond or vanilla essence (no more than a teaspoon). Whisk these together until the egg is fully mixed, the flour should look a little lumpy.
Cube the butter and add it to the dry mixture, mix the butter into the flour ect with your hands
until it starts to bond together, empty out onto a flat surface then knead for ten minutes. If the dough isn't sticking together add a very small amount of milk and knead again.
Once the dough is shiny, take a small amount of the dough, and roll into a ball in your hands. Place the dough ball onto the lined baking tray and flatten with a fork (this gives it a nice aesthetic quality). Don't worry about spacing them out too much, they only expand a little.
Put in the oven and bake for 10-12 minutes, no more.
When your biscuits come out of the oven they will still seem too soft, this is normal, they firm up as they cool.
Leave to cool on a wire rack for five minutes, They are nicest warm and served with a glass of milk, but are still yummy if left to cool completely. Keep them in an air-tight container and they should keep for about a month.
And as always...... Enjoy!