I made these chocolate biscuits last week because I needed something sweet, fast — and didn’t want to leave the house. You know those afternoons where you’re just… done? The kind where you rummage through the cupboard hoping there’s something comforting hiding behind the tins of chickpeas?
That’s how these came to be. No eggs, no chocolate bars, just the basics: cocoa, flour, butter, sugar. You chuck it all together, mash it into balls, and shove it in the oven. And somehow, they come out tasting like you tried harder than you did — which, let’s be honest, is the dream.
Why You’ll Love It
- You don’t need eggs, chocolate chips, or anything fancy — just cupboard stuff
- Done and dusted in 30 minutes flat (including cleanup, if you’re quick)
- They’re proper biscuits: crumbly, cocoa-rich, and not too sweet
- Great with a cup of tea, coffee, or eaten warm off the tray when no one’s looking
- They make your kitchen smell like a little cocoa cloud
- Easy enough for kids, satisfying enough for adults who’ve had a day
Ingredients
- 300g self-raising flour
- 30g cocoa powder
- 250g unsalted butter, softened
- 125g caster sugar
How to Make It
Get the oven ready:
Set your oven to 190°C (or 170°C if you’ve got a fan oven). Line two trays with parchment — or just grease ’em if you’re out of paper like I was.
Cream the butter and sugar:
In a big bowl, mash the softened butter with the sugar until pale and fluffy. Use a spoon, a mixer, or your hands — no judgement.
Add the dry stuff:
Sift in the cocoa and flour. At first, it’ll look like dusty rubble and you’ll think, this’ll never become dough. Just keep going — squeeze it with your hands and it’ll come together. It’s weirdly satisfying.
Shape the biscuits:
Roll the dough into little balls, about the size of walnuts. Put them on the tray with a bit of space in between — they spread a smidge. Press down gently with a fork for that classic lined top.
Bake in two stages:
Pop ’em in for 5 minutes at 190°C, then (don’t open the door!) drop the oven to 170°C and bake another 10–12 minutes. They’ll look set but feel soft — that’s right.
Cool and nibble:
Let them rest for a bit before moving to a rack. They firm up as they cool, though good luck waiting that long.
Common Mistakes and How to Dodge Them
Why’s my dough so dry and crumbly?
Give it some love — press and knead with warm hands. It’ll come together. If it’s really stubborn, a tiny splash of milk can help.
Why are they flat as pancakes?
Check your butter wasn’t too soft or melty. And don’t overwork the dough — mix just enough to form balls.
They’re too soft out of the oven — did I mess up?
Nope. That’s exactly how they should be. They harden as they cool. Don’t overbake or they’ll go brick-like.
They taste a bit meh.
Use proper cocoa — not the cheap stuff. And a pinch of salt goes a long way, even if it’s not in the original recipe.
Storage and Reheating
Room Temp:
Pop them in a tin or Tupperware — they’ll keep for 5–6 days. Just… good luck not eating them all by Tuesday.
Freezer:
Yep! Freeze baked or unbaked. If freezing dough, roll into balls first and bake straight from frozen (add a few mins).
Reheat:
Oven: 5 mins at 160°C — crisp and warm again.
Microwave: Only if you like ‘em soft. 15–20 seconds is plenty.
Air Fryer: Weirdly brilliant — 2 mins at 160°C and they’re back.
Frequently Asked Questions
Can I make them gluten-free?
Yep, use a 1:1 gluten-free flour mix with baking powder already added. Add a splash more liquid if it’s dry.
Can I add extras like chocolate chips or nuts?
Sure. Just don’t overload them — 50g max or they’ll fall apart.
Do I have to use caster sugar?
You can swap for granulated — just cream a bit longer to help it dissolve.
Can I use plain flour?
Yes, but add 2 tsp baking powder to it or they’ll be flat as your patience.
Nutrition Facts (Per Serving):
- Calories: 84
- Fat: 3.8g
- Carbs: 11g
- Protein: 0.9g
- Sugar: 6.8g
- Sodium: 46mg
Try More Nigella Recipes:
Nigella Chocolate Biscuits
Description
Crumbly cocoa-rich biscuits made from everyday ingredients — simple, nostalgic, and wildly dunkable.
Ingredients
Instructions
- Preheat oven to 190°C (170°C fan). Line trays.
- Cream butter and sugar until fluffy.
- Sift in cocoa and flour, mix into a soft dough.
- Roll into balls, flatten gently with a fork.
- Bake 5 mins at 190°C, then 10–12 mins at 170°C.
- Cool on tray, then move to wire rack.
Notes
- A pinch of salt brings out the chocolate
- Use proper cocoa, not drinking chocolate
- Don’t overbake — they firm up as they cool
- Store in a tin, but they probably won’t last long