Nigella’s Chocolate Biscuits is a tasty treat combining self-raising flour, cocoa powder, butter, and sugar that takes just 30 minutes to be ready!
Try More Nigella Recipes:
🤎 Why You’ll Love This Chocolate Biscuits Recipe:
- Rich cocoa flavor for chocolate lovers.
- Quick and easy preparation.
- Versatile snack for any time of day.
- It perfectly balances sweetness and indulgence.
❓ What Is Nigella’s Chocolate Biscuits Recipe?
Nigella’s Chocolate Biscuits is a delightful combination of self-raising flour, cocoa powder, butter, and sugar, resulting in tasty chocolate biscuits perfect for any time of day.
🍫 Nigella Chocolate Biscuits Ingredients
- 300g self-raising flour
- 30g cocoa powder
- 250g unsalted butter (room temperature)
- 125g caster sugar
🍩 How To Make Nigella Chocolate Biscuits
- Set oven temperature to 190°C (170°C fan) or 5 gas. Put the cocoa powder and flour in a bowl and mix them.
- Lightly beat the sugar and butter together with an electric hand whisk or a wooden spoon until the mixture is pale and fluffy.
- Sift in the cocoa and flour; at first glance, the mixture may appear to require liquid to come together, but with further handling, a dough will be formed.
- Separate the baking sheets thoroughly and work rapidly to form the dough into walnut-sized balls between your palms.
- Use the back of a fork to press down on the cookie dough balls.
- Put the cookies in the oven at high heat for 5 minutes, then reduce the heat to 170 degrees Celsius (150 degrees Fahrenheit fan) or gas 2 for another 10 to 15 minutes.
- Tops of biscuits should be stiff, but not hard. Remove them from the oven and cool on a wire rack.
💭 Recipe Tips
- Ensure butter is at room temperature for easier mixing.
- Work dough quickly to prevent it from becoming too warm.
- Use a fork to create the classic biscuit pattern on top.
- Monitor baking time carefully to avoid over-browning.
☕ What Pairs Nicely With Chocolate Biscuits?
Chocolate Biscuits complement perfectly with a cup of hot coffee or a glass of cold milk, fresh fruit salad, caramel sauce, and vanilla ice cream.
🎚 How To Store Leftovers Chocolate Biscuits?
- At Room Temperature: Keep leftover chocolate biscuits in a sealed container for up to a week.
- In The Fridge: Leftover chocolate biscuits can last up to 2 weeks when refrigerated in a suitable bag.
- In The Freezer: Freeze leftover chocolate biscuits in a freezer-safe container for 2 to 3 months. Let thaw in the fridge before eating.
🥵 How To Reheat Leftovers Chocolate Biscuits?
- Oven: Warm leftover chocolate biscuits on a baking sheet at 350 degrees F for 12 to 15 minutes.
- Microwave: Heat leftover chocolate biscuits on a microwave-safe plate for 45 seconds.
- Air Fryer: Reheat leftover chocolate biscuits in the air fryer basket at 160°C for 2 minutes.
FAQs
Why are my chocolate biscuits crumbling?
Your chocolate biscuits may crumble if the fat is cut too small, leaving numerous small air pockets after melting during baking.
What is the best type of flour to use for chocolate biscuits?
Regular, unbleached all-purpose flour is the best choice for chocolate biscuits, offering versatility and a balanced texture for baking.
How do you keep chocolate biscuits from spreading when baking?
To keep chocolate biscuits from spreading when baking, avoid greasing your baking pan—line it with parchment paper or silicone mats instead.
Why do chocolate biscuits go flat when baking?
Your chocolate biscuits may go flat during baking if there’s excessive butter in the dough, leading to spreading instead of rising.
Try More Nigella Recipes:
Nigella Chocolate Biscuits Nutrition Facts
Amount Per Serving
- Calories 84
- Total Fat 3.8g
- Saturated Fat 1.9g
- Trans Fat 0g
- Cholesterol 1.7mg
- Sodium 46mgm
- Potassium 34.4mg
- Total Carbohydrates 11g
- Dietary Fiber 0.4g
- Sugars 6.8g
- Protein 0.9g
Nigella Chocolate Biscuits
Description
Nigella’s Chocolate Biscuits is a tasty treat combining self-raising flour, cocoa powder, butter, and sugar that takes just 30 minutes to be ready!
Ingredients
Instructions
- Set oven temperature to 190°C (170°C fan) or 5 gas. Put the cocoa powder and flour in a bowl and mix them.
- Lightly beat the sugar and butter together with an electric hand whisk or a wooden spoon until the mixture is pale and fluffy.
- Sift in the cocoa and flour; at first glance, the mixture may appear to require liquid to come together, but with further handling, a dough will be formed.
- Separate the baking sheets thoroughly and work rapidly to form the dough into walnut-sized balls between your palms.
- Use the back of a fork to press down on the cookie dough balls.
- Put the cookies in the oven at high heat for 5 minutes, then reduce the heat to 170 degrees Celsius (150 degrees Fahrenheit fan) or gas 2 for another 10 to 15 minutes.
- Tops of biscuits should be stiff, but not hard. Remove them from the oven and cool on a wire rack.
Notes
- Ensure butter is at room temperature for easier mixing.
Work dough quickly to prevent it from becoming too warm.
Use a fork to create the classic biscuit pattern on top.
Monitor baking time carefully to avoid over-browning.