Recipe for the Ultimate Cocoa Biscuits
I can feel autumn coming round the corner and that makes me want to bake. I have been making these super simple but impactful cocoa biscuits since I can remember, I think the recipe my dad used in the early 90’s was from a Sainsbury’s baking book that we got the year we lived in Dumfries. Since then I have just had it written down in my trusty recipe notebook. I think Nigella has a version too, so must give credit where credit is due. If you like a bitter chocolate you’ll love these, the key is to use the best cocoa you can get your hands on, pure and simple.
This makes roughly 15 biscuits.
125 g butter (at room temperature)
63 g caster sugar
15 g cocoa powder
150 g plain white flour (sifted)
1 teaspoon baking powder
Pearl sugar to decorate (optional)
1. Preheat your oven to 190°C/170°C fan and prep a large baking tray with non-stick baking paper
2. Cream sugar and butter, till light and fluffy
3. Add your sifted dry ingredients and begin to combine with the butter mixture. It will be crumbly, do not worry.
4. Once the cocoa has spread so the whole mixture is brown begin to form walnut sized balls by rolling them between the palms of your hands. The dough will start to properly stick together now. Place each ball on the baking tray, make sure to leave some room.
5. Using a fork, dipped in some cold water, artistically press each ball flat, making as many or as few marks as you like in the dough. Top with pearl sugar if using.
6. Place tray in the oven and after 5 minutes turn the heat down to 170°C/150°C fan and bake for a further 15-20 minutes. They should feel firm, but not hard. Cool on a wire rack and place in an airtight tin when cooled.
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