Although they use cocoa instead of chocolate, these biscuits are crisp, crumbly and have a lovely concentrated chocolate flavour. To make them even more indulgent, add the golden syrup chocolate chips on p.360 towards the end of mixing for a double choc chip biscuit.
The dough can be frozen in individual portions and baked for surprise guests.
Makes approx. 20 biscuits
Bicarbonate of soda
Cold unsalted butter, cubed
Unrefined caster sugar
Pre-heat the oven to 190C.
Sift the flour, cocoa powder, bicarbonate of soda and salt together into a bowl, and set to one side.
Using a mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until the mixture becomes light and fluffy (approximately 5 minutes).
Reduce the speed of the mixer to low, then add the flour mixture to the mixing bowl. Continue to mix until the dough comes together.
Using an ice-cream scoop, portion the dough into balls (approximately 40g per ball). Place them on a parchment lined baking tray roughly 10cm apart.
Place the tray in the oven for 10 minutes.
Allow to cool on the tray for 2 minutes before placing the biscuits on a cooling rack to cool completely.
The biscuits will keep for up to 5 days in an airtight tin.