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Chocolate Biscuits

Course Biscuits, Snacks
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 24 biscuits

Ingredients

  • 170 g caster sugar
  • 170 g salted butter
  • 170 g golden syrup
  • 1 large egg
  • 375 g plain flour
  • 125 g self-raising flour
  • 100 g Cocoa Powder

Instructions

  • Pre-heat oven to 150 degrees/gas mark 2. Line two baking trays with greaseproof paper.
  • Put the sugar; butter; golden syrup and egg into a large mixing bowl. Mix with an electric mixer on low speed for 3 minutes, until there are only small lumps of butter visible, then turn the speed of the mixer up to medium for 1 minute to reduce the size of the butter lumps.
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  • Sift both types of flour and the cocoa powder into the bowl and mix on a low speed for 1 minute, or until combined, then turn the mixer up to medium speed for 30 seconds, or until the dough clings together and the sides of the bowl are clean.
  • Turn the dough out onto a clean work surface. Divide into two and squash into even flat discs. Cover with cling film and chill or use immediately.
  • Roll out the dough to an even thickness between two sheets of greaseproof paper and cut out your biscuit shapes. Carefully pick up each biscuit with a palette knife and place onto the lined trays. Space the biscuits out evenly – they will spread a little when baking.
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  • Place the trays into the preheated oven and back for 20 – 30 minutes (check at 20 minutes). When the biscuits are evenly cooked and just beginning to turn a golden colour, remove from the oven and transfer the whole sheet of greaseproof paper to a cooling rack. Do this very carefully, as the biscuits will be fragile and hot. Allow to cool completely before icing.
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