This easy and delicious recipe for Nigella Lawson’s Chocolate Biscuits is perfect for a quick treat. With just a few common ingredients like butter, cocoa powder, and sugar, you can enjoy soft, chocolatey biscuits that are crisp on the edges and melt in your mouth. A simple, satisfying snack for any time of day!
Ingredients Needed
- 300g (10.5 oz) self-raising flour
- 30g (1 oz) cocoa powder
- 250g (9 oz) unsalted butter, room temperature
- 125g (4.5 oz) caster sugar
How To Make Chocolate Biscuits
- Preheat the oven: Preheat the oven to 190°C/170°C fan/gas 5 (375°F/340°F fan).
- Sift dry ingredients: Sift the flour and cocoa powder into a mixing bowl and set aside.
- Cream butter and sugar: Cream the butter and sugar together until light and pale, using an electric hand whisk or a wooden spoon.
- Combine dry ingredients: Gradually mix in the sifted flour and cocoa powder. The dough may seem dry, but keep working it in until it forms a dough.
- Shape the biscuits: Roll the dough into walnut-sized balls and arrange them on a baking sheet, spaced well apart. Flatten each ball with the back of a fork.
- Bake the biscuits: Bake in the preheated oven for 5 minutes, then reduce the temperature to 170°C/150°C fan/gas 2 (340°F/300°F fan) and bake for another 15-20 minutes.
- Cool and store: The biscuits should be firm on top but not hard. Allow to cool on a wire rack before storing in an airtight container.
Recipe Tips
- Use room temperature butter: Make sure your butter is at room temperature for easy mixing and to achieve a light, fluffy texture in the biscuits.
- Don’t overwork the dough: Once the flour and cocoa are added, mix until the dough just comes together. Overworking the dough can lead to tough biscuits.
- Shape the dough quickly: Roll the dough into balls quickly to avoid it becoming too soft. If it gets too warm, pop it in the fridge for a few minutes before shaping.
- Flatten with a fork gently: When flattening the dough balls with a fork, press gently to avoid squashing them too thin. This ensures they bake evenly.
- Check biscuit firmness: The biscuits should feel firm on top, but still soft inside. Don’t overbake them or they’ll turn too hard.
How To Store Leftovers?
- Refrigerate: Let the leftover chocolate biscuits cool completely to room temperature. Store them in an airtight container in the fridge for up to 1 week.
- Freeze: Allow the biscuits to cool, then place them in an airtight container or freezer bag. They can be frozen for up to 3 months. To serve, thaw them at room temperature before enjoying.
Serving Size: 1 biscuit (based on 24 servings)
- Calories: 98
- 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 Recipes:
Nigella Chocolate Biscuits
Description
This easy and delicious recipe for Nigella Lawson’s Chocolate Biscuits is perfect for a quick treat. With just a few common ingredients like butter, cocoa powder, and sugar, you can enjoy soft, chocolatey biscuits that are crisp on the edges and melt in your mouth. A simple, satisfying snack for any time of day!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 190°C/170°C fan/gas 5 (375°F/340°F fan).
- Sift dry ingredients: Sift the flour and cocoa powder into a mixing bowl and set aside.
- Cream butter and sugar: Cream the butter and sugar together until light and pale, using an electric hand whisk or a wooden spoon.
- Combine dry ingredients: Gradually mix in the sifted flour and cocoa powder. The dough may seem dry, but keep working it in until it forms a dough.
- Shape the biscuits: Roll the dough into walnut-sized balls and arrange them on a baking sheet, spaced well apart. Flatten each ball with the back of a fork.
- Bake the biscuits: Bake in the preheated oven for 5 minutes, then reduce the temperature to 170°C/150°C fan/gas 2 (340°F/300°F fan) and bake for another 15-20 minutes.
- Cool and store: The biscuits should be firm on top but not hard. Allow to cool on a wire rack before storing in an airtight container.
Notes
- Use room temperature butter: Make sure your butter is at room temperature for easy mixing and to achieve a light, fluffy texture in the biscuits.
- Don’t overwork the dough: Once the flour and cocoa are added, mix until the dough just comes together. Overworking the dough can lead to tough biscuits.
- Shape the dough quickly: Roll the dough into balls quickly to avoid it becoming too soft. If it gets too warm, pop it in the fridge for a few minutes before shaping.
- Flatten with a fork gently: When flattening the dough balls with a fork, press gently to avoid squashing them too thin. This ensures they bake evenly.
- Check biscuit firmness: The biscuits should feel firm on top, but still soft inside. Don’t overbake them or they’ll turn too hard.
Nigella Chocolate Biscuits