Chocolate biscuits with soft chocolate centres

Chocolate Biscuits

Makes 30 biscuits

  • 140 g butter

  • 140 g caster sugar

  • 2 free-range egg yolks

  • 255 g self-raising flour

  • 30 g cocoa powder

  • 30 squares good-quality chocolate (milk, white or plain)

Grease a large baking sheet. Cream the butter and sugar together until pale. Beat in the egg yolks, then add the flour and cocoa powder to make a dough. Turn out and knead, then pop it into the fridge for a while. Preheat the oven to 190ºC/375ºF/gas 5.



On a lightly floured surface, roll about a third of the dough out thinly, then cut out about 30 circles with the smaller cutter (you can do fewer if you want the biscuits bigger). Spread them out on the baking sheet and put a square of chocolate in the middle of each one – make sure you use all the chocolate however many you do. Then roll the rest of the dough out (I always add the leftovers from the first lot of cutting to it and knead it a bit). Cut out the same number of circles with the larger cutter and pop them on top of the chocolate, pressing gently all the way round to seal the edge and keep all the chocolate in.



Cook in the preheated oven for 10 minutes, and eat them hot or cold.

Nutritional Information

Chocolate biscuits with soft chocolate centres

Rustic gooey chocolate treats

Kids (and grown-ups) love these gorgeous chocolate biscuits – you just can't keep your hands off 'em
30m (plus chilling time)
Super easy
Method

This is a great recipe to make with kids as a treat, as it's very simple and good fun putting the top circle over the chocolate and squashing the edges gently together to stop the chocolate escaping when it cooks. This is quite a dry mixture, but don't worry, they are meant to look a bit cracked and rustic, so you can't really go wrong! If you eat these when they have just been cooked the chocolate is quite runny, and if you eat them cold they are nice and gooey. You'll need two cutters, one about 4cm and the other about 5cm.

Grease a large baking sheet. Cream the butter and sugar together until pale. Beat in the egg yolks, then add the flour and cocoa powder to make a dough. Turn out and knead, then pop it into the fridge for a while. Preheat the oven to 190ºC/375ºF/gas 5.

On a lightly floured surface, roll about a third of the dough out thinly, then cut out about 30 circles with the smaller cutter (you can do fewer if you want the biscuits bigger). Spread them out on the baking sheet and put a square of chocolate in the middle of each one – make sure you use all the chocolate however many you do. Then roll the rest of the dough out (I always add the leftovers from the first lot of cutting to it and knead it a bit). Cut out the same number of circles with the larger cutter and pop them on top of the chocolate, pressing gently all the way round to seal the edge and keep all the chocolate in.

Cook in the preheated oven for 10 minutes, and eat them hot or cold.

Nutritional Information Amount per serving:
  • Calories 238 12%
  • Carbs 25.8g 10%
  • Sugar 19.9g 22%
  • Fat 13.2g 19%
  • Saturates 7.8g 39%
  • Protein 3.5g 8%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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