Clara Bennett This easy Chocolate Biscuits recipe by Nigella creates rich, chocolatey treats with a perfect crunch. Simple to make and full of flavor, these biscuits are the ideal snack for any time of the day. With just a few pantry staples, you can enjoy homemade, melt-in-your-mouth chocolate biscuits in no time!
Nigella Chocolate Biscuits Ingredients
- 300g self-raising flour
- 30g cocoa powder
- 250g unsalted butter
- 125g caster sugar
How To Make Nigella Chocolate Biscuits
- Preheat the oven: Set your oven to 190°C / 170°C fan / gas mark 5 / 375°F.
- Sift dry ingredients: In a large mixing bowl, sift together the self-raising flour and cocoa powder.
- Cream butter and sugar: In a separate bowl, cream the butter and caster sugar until light and fluffy. Use an electric hand mixer for ease.
- Form the dough: Add the sifted flour mixture into the creamed butter. Mix until it forms a soft dough, even if it seems dry at first.
- Shape the biscuits: Roll the dough into walnut-sized balls. Place them spaced apart on baking sheets and flatten slightly with a fork.
- Bake the biscuits: Bake at 190°C / 375°F for 5 minutes, then reduce temperature to 170°C / 150°C fan / gas mark 2 / 325°F. Continue baking for 15–20 minutes until firm but not hard.
- Cool and store: Cool on a wire rack, then store in an airtight container once fully cooled.
Recipe Tips
- Why reduce the oven temperature mid-bake? This method helps the biscuits cook through without becoming too hard or dry.
- Can I use plain flour instead? Yes, but add 2 teaspoons of baking powder to compensate for the self-raising flour.
- How do I keep biscuits crisp? Store in an airtight tin and avoid humid environments.
- Can I freeze the dough? Yes, roll into balls and freeze on a tray, then transfer to a bag. Bake from frozen, adding a couple of minutes to the time.
What To Serve With Chocolate Biscuits
These biscuits go well with:
- A hot cup of tea or coffee
- Vanilla ice cream for a dessert combo
- A glass of cold milk
- Whipped cream or chocolate sauce dip
How To Store Chocolate Biscuits
Refrigerate: Not necessary. Store in a cool, dry place in an airtight container for up to 1 week.
Freeze: Freeze raw dough balls or baked biscuits for up to 3 months. Thaw before serving or bake straight from frozen.
Chocolate Biscuits Nutrition Facts
- Calories: 98 kcal
- Carbohydrates: 9g
- Protein: 1g
- Fat: 6g
- Saturated Fat: 4g
- Sugar: 4g
- Fiber: 0.5g
- Sodium: 40mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I add chocolate chips to the dough? Yes, stir in 100g of chocolate chips before shaping.
How do I make them more chocolatey? Add an extra tablespoon of cocoa powder or a touch of melted dark chocolate.
Why is my dough crumbly? Keep mixing—the butter will bring it together. If needed, add a teaspoon of milk.
Can I use margarine instead of butter? Yes, but it may slightly change the flavor and texture.
Are these biscuits suitable for kids? Absolutely. They’re soft, chocolatey, and easy to eat.
Try More Nigella Lawson Recipes:
- Nigella Chocolate Fondant Recipe
- Nigella Chocolate And Cherry Trifle Recipe
- Nigella Chocolate Salami
Nigella Chocolate Biscuits Recipe
Description
Easy chocolate biscuits with a buttery texture and rich cocoa flavor—perfect for tea time or snacking.
Ingredients
Instructions
- Preheat oven to 190°C / 170°C fan / gas mark 5 / 375°F.
- Sift together flour and cocoa powder.
- Cream butter and sugar until fluffy.
- Mix in flour mixture to form a dough.
- Roll into balls and flatten slightly on a baking tray.
- Bake 5 minutes at 190°C, then 15–20 minutes at 170°C.
- Cool on a rack and store airtight.