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85g (3 oz, cup) softened unsalted butter

55g (2 oz, 1/4 cup) granulated sugar

110g (4 oz, ) plain flour

25g (1 oz) unsweetened cocoa powder

Prep:10min Cook:20min Extra time:1hr chilling Ready in:1hr30min
1. Cream the butter and sugar together until light and fluffy. Gradually sift
in the flour and cocoa into the butter and sugar. Combine well with a
wooden spoon. At this time you can add any of the listed optional
ingredients in the tip. Form the dough into a ball, wrap in cling film,
then refrigerate for 1 to 2 hours.
2. Preheat the oven to 170 C / Gas 5. Line a baking tray with greaseproof
3. Take the dough out of the fridge, and form into roughly 2cm (3/4 in)
diameter balls. Line the balls up on your baking tray, then either press
down with a fork or your hands.
4. Bake the biscuits for 15 to 20 minutes in the preheated oven. They
should be hard on the edges, and slightly soft in the centre when you
take them out. Leave to cool on a cooling rack before enjoying.

You can use caster sugar if you don't have granulated.

Optional extra flavourings: grated zest of 1 orange or 2 teaspoons

peppermint extract and 28g chocolate chips.

If the mixture is a little sticky, add a bit more flour and cocoa until the
dough is smooth and firm. If the dough is too dry, add a little milk.