About the Author

Claire Preen Chocolatier

Chocolate Biscuitsback

chocolate biscuits
  • 00:00To Prepare

  • 00:00To Cook

  • 0Ingredients

  • Capable CooksDifficulty

  • 0Servings

Serve for afternoon tea with a frilly apron and very little else.


  • 150 g milk chocolate callets

  • 120 g butter

  • 120 g caster sugar

  • 1/2 tsp vanilla essence

  • 2 eggs

  • 300 g plain flour


  • Step 1

    Place the chocolate in a double boiler and melt.

  • Step 2

    Beat the butter, sugar and vanilla to within an inch of their lives until they are pale and creamy. Beat one egg at a time into mixture. Add the chocolate and stir until combined.

  • Step 3

    Sift in the flour and, using hands, mix into a soft dough. Cover and place in the fridge for an hour.

  • Step 4

    Preheat oven to 190C. Cover a baking tray with non-stick baking paper. Roll out dough and, using a heart-shaped cutter, cut into small hearts. Place on tray and cook for 12 minutes.

Leave a comment