My special ingredient for these very chocolaty star-shaped Christmas biscuits is grated cooking chocolate. If you are a huge chocolate fan, you can also dip them in melted chocolate after baking.
In a pinch, simply use 1 teaspoon vanilla extract instead of vanilla sugar.
It is probably just me but this was a disaster! It took ages to grate the chocolate. I might try a different method next time. However, the mixture was too wet and was hard to make into shapes. A better cook than me might know how to prevent this. It didn't look as uniformly brown as in the picture either. The biscuits lost their shape completely when cooking and stuck really badly to the greased trays, hence they were all in bits and crumbs. It did taste great though. Just won't try this one again when I am baking with my 3 year old! - 04 Sep 2013
This recipe is too runny to make into biscuits so I had to put it in muffin tins, I hope it will taste good as it is in the oven now. UPDATE: They didn't taste good either. They're just no good! - 04 Oct 2015
Tried this once, never again. The amount of flour is far too small, I must have used at least double to make the mixture good enough to roll. The chocolate was a nightmare to grate, in hindsight I think butter shouldn't be involved as it made the mixture too sticky. Didn't taste great either, a wasted morning. - 07 Dec 2014