- 200g dark chocolate, chopped
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 125g unsalted butter, softened
- 300g soft light brown sugar
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 150g plain flour
- 60g cocoa powder
- 2 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 2-3 tbsp milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 100g icing sugar
Melt the chocolate in a bowl set over a pan of barely simmering water (make sure the base doesn’t touch the water), or in a microwave in short bursts. Set aside to cool.
Beat the butter and sugar using electric beaters, then beat in the eggs, flour, cocoa powder, baking powder and chocolate. Pour in the milk to make a soft dough, but don’t overmix it. Cover and chill for 1 hr.
Heat oven to 180C/160C fan/gas 4. Line one or two baking sheets with parchment. Put the icing sugar in a bowl. Scoop heaped tablespoons of dough and roll each ball in your hands before dropping it into the icing sugar and rolling it around. Put on baking sheets and repeat, spacing the balls apart.
Bake for about 12-15 mins until the biscuits feel firm when touched. The biscuits should puff up and cracks should open up, too. Leave to cool on the trays, then transfer to wire racks to cool completely. Will keep for up to a week in an airtight container.
Make it double chocolate…Roll the dough in cocoa powder for a more chocolatey version.