Nigella Lawson’s chocolate biscuits
- Online only
- Makes 24 biscuits
- Prep-time 30 minutes, 20-25 minutes
Nigella Lawson calls these simple chocolate biscuits ‘Granny Boyd’s biscuits’ after her editor’s, Eugenie Boyd, granny – who gave her the recipe.
And, as Felicity Cloake says in her article on how to cook the perfect chocolate biscuits, ‘these biscuits are so fine-textured they actually melt on the tongue’.
If you prefer cookies, we can guarantee our best ever chocolate chip cookies won’t disappoint.
Love Nigella and her recipes? Then we have a fantastic offer for you. Subscribe to delicious. magazine today to receive a FREE copy of her new book Cook, Eat, Repeat. Offer ends 31 October 2020, while stocks last.
- 300g self-raising flour
- 30g cocoa powder
- 250g unsalted butter (room temperature)
- 125g caster sugar
You will also need…
- 2 or 3 flat baking sheets (or bake in batches)
- Preheat the oven to 190°C/170°C fan/gas 5. Sift together the flour and cocoa powder into a mixing bowl and set aside.
- Cream together the butter and sugar until light and pale in colour (you can use a wooden spoon but it’s easier and quicker with an electric hand whisk).
- Mix in the sifted flour and cocoa – the mixture might look as if it needs liquid to bring it together, but keep working in the ingredients and it will form a dough.
- Working quickly, roll the dough between the palms of your hands into walnut-sized balls and arrange on the baking sheets, spaced well apart. Flatten the cookie dough balls with the back of the fork.
- Bake the cookies in the preheated oven for 5mins, then turn the temperature down to 170°C/150°C fan/gas 2 for a further 15-20 mins.
- The biscuits should feel firm on top but not hard. Remove from the oven and transfer to cool on a wire rack, before storing in airtight container.
Rate & review
Or, how about...?
Half-dipped gingernut bars
The perfect shape for dunking, these half-coated biscuits come with melted chocolate without the sticky...