About this recipe:A crisp, not too sweet chocolate biscuit. Wonderful with coffee, and stores very well.
100g butter, softened
125g caster sugar
4 tablespoons cocoa powder
2 teaspoons baking powder
200g plain flour
100g white chocolate, chopped
125g chocolate chips
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Method Prep:25min › Cook:40min › Extra time:15min › Ready in:1hr20min
In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
Preheat oven to 190 C / Gas mark 5. Divide dough into two parts, and roll each part into a 23cm long log. Place logs on lightly greased baking tray, about 10cm apart. Flatten slightly.
Bake for 20 to 25 minutes, or until skewer inserted in centre comes out clean. Cool on tray for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
Cut each loaf into 2cm wide diagonal slices. Place slices on an ungreased baking tray, and bake at 160 C / Gas mark 3 for 9 minutes. Turn biscuits over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.