1 / 1 Picture by: KookyJazz
Makes: 12 biscuits
- 150g self-raising flour
- 25g cocoa powder
- 75g butter, chilled
- 100g caster sugar
- A few drops of vanilla extract
- 1 egg, beaten
- 4 tablespoons icing sugar
- water as needed
Prep:20min › Cook:8min › Extra time:5min › Ready in:33min
- Sift the flour and cocoa into a bowl and rub in the butter until it has the appearance of chocolaty breadcrumbs.
- Chuck in the caster sugar, vanilla and the egg and knead together until the mixture becomes a thick gooey lump.
- Sprinkle a bit of flour over your work surface and roll the lump out until it's around 5mm thick (though you can go thinner or thicker if you like).
- Cut into rounds using a pastry cutter (or the top of a coffee jar if you like!) and place onto a greased baking tray. The biscuits can go as close as you like. They will spread out but will be dead easy to separate once cooked.
- Bake in a preheated moderate oven (180 C / Gas 4) for about 8 minutes.
- While the biscuits are cooking, mix up a little icing sugar. Add water VERY slowly! You only need a tiny bit to make a thick, gloopy icing sugar mix.
- When cooked, leave the biscuits for a couple of minutes to harden, then transfer them to a rack to cool. Dollop on 1/2 a teaspoon of icing sugar onto each.
- Put the kettle on, have a cup of tea and enjoy a biscuit or two before everyone else nabs them!
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