Cocoa Biscuits Recipes

EASY CHOCOLATE BISCUITS

Steps:

• Beat the butter and sugar together with an optional pinch of sea salt in a bowl until light and fluffy, then beat in the eggs one at a time. Sift over the flour and cocoa powder and beat into the butter mix, then fold through the chocolate chips. The mix can be made up to 2 days ahead and chilled or frozen for a month, or used straight away.
• To bake, heat oven to 190C/170C fan/gas 5. If the mix is at room temperature, place evenly spaced spoonfuls on parchment-lined baking sheets, allowing 2 tbsp for each cookie. If the mix is fridge cold, you can roll it into 40g balls before baking. The balls can be frozen and the biscuits baked from frozen, but they'll need a few minutes more. Bake for 12-15 mins until spread out and crusty around the outside. Leave to cool slightly and enjoy warm, or leave to cool completely and eat cold. The biscuits will keep in a tin for three days.
• As an optional extra, the biscuits can be dipped in chocolate. To do this, melt your chosen type of chocolate in a bowl over a pan of simmering water or in the microwave. Leave to cool a little, then dip half of each biscuit in the chocolate and leave them on parchment-lined trays somewhere cool to set. Again, the dipped biscuits will keep for up to three days in a tin or lidded plastic container.

COCOA BISCUITS RECIPE

Steps:

• Begin by using a clean strainer to gently sieve the flour and sugar combined together. Once done, keep them aside until needed again.
• Now to the prepared mixture add butter (soft butter) and knead it into a dough form. Separate the dough in to half and add vanilla essence in one half and cocoa powder in another half.
• Take small portions of both the half and combine them together. Using a rolling pin, flatten the dough into a thick flat rectangle and cut into desired shapes. Preheat your oven to 180 degree Celsius.
• Now bake the cookies for 20 minutes or until they get crispy in texture. Serve.