This delicious, easy chocolate biscuit recipe from Nigella is perfect for a quick treat! Made with simple ingredients you likely have on hand, these buttery, melt-in-your-mouth biscuits are a delightful snack. They bake to a crisp, yet tender perfection—ideal with a cup of tea or coffee for that cozy afternoon break.
Ingredients Needed:
- 300g self-raising flour
- 30g cocoa powder
- 250g unsalted butter
- 125g caster sugar
How To Make Chocolate Biscuits Recipe?
- Preheat the oven: Set your oven to 190°C / 170°C fan/gas mark 5 / 375°F.
- Sift dry ingredients: Sift the self-raising flour and cocoa powder into a large mixing bowl, then set aside.
- Cream butter and sugar: In another bowl, cream together the butter and caster sugar until light and fluffy. Use an electric hand whisk for best results, but a wooden spoon works too.
- Combine ingredients: Add the sifted flour and cocoa powder to the creamed butter mixture. It may seem dry at first, but keep mixing until it forms a dough.
- Shape the dough: Roll the dough into walnut-sized balls and place them on baking sheets, spaced well apart. Press each ball gently with the back of a fork to flatten.
- Bake the biscuits: Bake in the preheated oven for 5 minutes. Then reduce the temperature to 170°C / 150°C fan/gas mark 2 / 325°F, and bake for an additional 15-20 minutes until the biscuits are firm on top but not hard.
- Cool and store: Remove from the oven and let the biscuits cool on a wire rack. Once cooled, store in an airtight container.
Recipe Tips:
- Sift the flour and cocoa powder: Sifting removes lumps and adds air to the mixture, making the biscuits lighter and more even in texture.
- Don’t add extra liquid: The dough may seem crumbly, but it will come together with some mixing. Adding liquid could make the biscuits spread too much during baking.
- Space the biscuits well: Leave enough room between each biscuit on the baking sheet. They will expand while baking, and spacing helps them cook evenly.
- Adjust baking time for crispiness: If you prefer extra-crispy biscuits, bake them a few minutes longer, but watch closely to prevent burning.
How To Store Leftovers?
- Refrigerate: Let the chocolate biscuits cool completely to room temperature. Then, place them in an airtight container and refrigerate for up to one week.
- Freeze: Allow the biscuits to cool fully, then arrange them in a single layer in a freezer-safe container or bag. Freeze for up to 3 months.
Nutrition Facts:
- Calories: 98 kcal
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 10mg
- Sodium: 2mg
- Potassium: 20mg
- Total Carbohydrate: 11g
- Dietary Fiber: 0.6g
- Sugars: 3.5g
- Protein: 1g
Try More Nigella Lawson Recipes:
- Nigella Chocolate Fondant Recipe
- Nigella Chocolate And Cherry Trifle Recipe
- Nigella Chocolate Salami
Nigella Chocolate Biscuits Recipe
Description
This delicious, easy chocolate biscuit recipe from Nigella is perfect for a quick treat! Made with simple ingredients you likely have on hand, these buttery, melt-in-your-mouth biscuits are a delightful snack. They bake to a crisp, yet tender perfection—ideal with a cup of tea or coffee for that cozy afternoon break.
Ingredients
Instructions
- Preheat the oven: Set your oven to 190°C / 170°C fan/gas mark 5 / 375°F.
- Sift dry ingredients: Sift the self-raising flour and cocoa powder into a large mixing bowl, then set aside.
- Cream butter and sugar: In another bowl, cream together the butter and caster sugar until light and fluffy. Use an electric hand whisk for best results, but a wooden spoon works too.
- Combine ingredients: Add the sifted flour and cocoa powder to the creamed butter mixture. It may seem dry at first, but keep mixing until it forms a dough.
- Shape the dough: Roll the dough into walnut-sized balls and place them on baking sheets, spaced well apart. Press each ball gently with the back of a fork to flatten.
- Bake the biscuits: Bake in the preheated oven for 5 minutes. Then reduce the temperature to 170°C / 150°C fan/gas mark 2 / 325°F, and bake for an additional 15-20 minutes until the biscuits are firm on top but not hard.
- Cool and store: Remove from the oven and let the biscuits cool on a wire rack. Once cooled, store in an airtight container.
Notes
- Sift the flour and cocoa powder: Sifting removes lumps and adds air to the mixture, making the biscuits lighter and more even in texture.
- Don’t add extra liquid: The dough may seem crumbly, but it will come together with some mixing. Adding liquid could make the biscuits spread too much during baking.
- Space the biscuits well: Leave enough room between each biscuit on the baking sheet. They will expand while baking, and spacing helps them cook evenly.
- Adjust baking time for crispiness: If you prefer extra-crispy biscuits, bake them a few minutes longer, but watch closely to prevent burning.
Nigella Chocolate Biscuits Recipe