BRITISH CHOCOLATE BISCUITS RECIPES

Steps:

• Preheat the oven to 190°C/170°C fan/gas 5. Sift together the flour and cocoa powder into a mixing bowl and set aside.
• Cream together the butter and sugar until light and pale in colour (you can use a wooden spoon but it’s easier and quicker with an electric hand whisk).
• Mix in the sifted flour and cocoa – the mixture might look as if it needs liquid to bring it together, but keep working in the ingredients and it will form a dough.
• Working quickly, roll the dough between the palms of your hands into walnut-sized balls and arrange on the baking sheets, spaced well apart. Flatten the cookie dough balls with the back of the fork.
• Bake the cookies in the preheated oven for 5mins, then turn the temperature down to 170°C/150°C fan/gas 2 for a further 15-20 mins.
• The biscuits should feel firm on top but not hard. Remove from the oven and transfer to cool on a wire rack, before storing in airtight container.

Steps:

• Heat the oven to 190°C/170°C fan/gas 5. Beat the butter, icing sugar and vanilla extract in a mixing bowl using an electric mixer until pale and fluffy. Stir in the flour and cornflour using a wooden spoon until fully combined.
• Spoon the biscuit dough into the piping bag, then pipe about 8 swirly biscuits (any shape or letters that you fancy) onto the lined baking sheets, leaving room for them to spread a little during baking. Bake for 8-10 minutes (no need to chill) until pale golden. The swirls will still be soft but will harden as they cool.
• Once cool, gently dip half of each biscuit in the melted chocolate, then decorate with the chopped nuts (or sprinkles as you prefer).