About the Recipe
Chocolate comfort food in an easy biscuit! Perfect with a cup of tea for some 'me' time
Ingredients
3.5oz-100g Milk Chocolate Chips
3.5oz-100g Dark Chocolate Chunks
3.5oz-100g White Chocolate Chips
½ teaspoon Ground Cinnamon
1 teaspoon Baking Powder
Pinch of Salt
4.4oz-125g Dark Muscovado Sugar
10.5oz-300g Self-Raising Flour (sifted)
8.8oz-250g Unsalted Butter (room temp)
1 teaspoon Vanilla Essence
1oz-30g Caster Sugar
0.7oz-20g Cocoa Powder
Preparation
Pre-heat oven to 356˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven and line a 40cm x 27cm (16x10 inch) oven tray with baking parchment. Set to one side
In a large mixing bowl, cream together the butter and sugars until well combined.
Add the flour, salt, baking powder, cinnamon and cocoa powder. Mix together using a wooden spoon or stand mixer (don't be alarmed at the stiff mixture). Add the vanilla extract and the chocolate chips/chunks and combine one last time
Using your hands, roll out 6 balls of equal amounts of dough (not using all of the dough). Place on the prepared baking tray (spread out) and lightly squish the top of each ball with a fork (so that it leaves a pattern of vertical lines).
Pop in the oven for 25 minutes. Remove from the oven and allow to cool on the tray for a couple of minutes before transferring them on to a cooling rack to cool completely
Repeat this process twice more until all the biscuit dough has been used
Serve and enjoy!