Belgian Chocolate Biscuits
Makes Around 12 (Or six if the buttercream is used)
Easy
Prep:
Cook:
Found the recipe in my grandmothers cookbook and it has been reborn as a family favourite.
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Showing items 1 to 6 of 6
Biscuits
- 100g Margarine
- 50g Caster Sugar
- 100g Self-Raising Flour
- 25g Cocoa
- Few drops of Vanilla Essence
Filling (Optional)
- 100g Margarine
- 50g Caster Sugar
- 100g Self-Raising Flour
- 25g Cocoa
- Few drops of Vanilla Essence
- 50g Butter
- 100g Icing Sugar
- 10ml Hot Milk
- 25g Grated Plain Chocolate melted in 20ml Hot Milk
Method
step 1
Preheat the oven to 190oC/Gas mark 5 and grease a baking tray.step 2
Cream together the margarine and the sugar until light and fluffy. Stir in the flour and the cocoa to form a dough like ball, then add the vanilla essence.step 3
Roll the mixture into marble sized balls and place on the baking tray before flattening with a cold fork. Then place in the oven to bake for about 9 minutes.step 4
When they are removed from the oven leave them on the tray for roughly 5 minutes before placing on a cooling rack.step 5
Optional: for the filling you mix the butter and the sugar then add the rest of ingredients. When the biscuits have cooled you can use this to sandwich them.
