These are from the great British bake off How to bake book.


100g Dark chocolate roughly chopped

100g unsalted butter softened

150g Light Brown muscovado sugar

1 Large egg

Half a tsp vanilla extract

175g self raising flour

Half a tsp bicarbonate of soda

2 to 3 Tbsp Icing sugar


1 to 2 Baking sheets greased


1) Put the c hopped chocolate into a large heatproof bowl and set over a pan of steaming hot but not boiling water ( Don’t let the base of the bowl touch the hot water ) Leave to melt gently. Remove the bowl from the pan and stir in the butter. When the mixture is completely smooth stir in the muscovado sugar, leave to cool for 5 mins.

2) Beat the egg with the vanilla just until combined then add to the bowl. Sift the flour and bicarbonate of soda into the bowl and mix thoroughly with a wooden spoon. Cover the bowl with clingfilm and chill for about 1 hour or until firm.

3) Preheat the oven to 200 c , Divide the chocolate dough into 30 even sized pieces and roll into neat balls, spoon the icing sugar into a shallow dish. Roll the balls one at a time , in the sugar to coat thickly. Set the balls on the prepared baking sheets , spacing well apart to allow for spreading. ( Bake the biscuits in batches if necessary )

4) Bake for 10 mins for a softer biscuit or 12 mins for a crisp result. Remove from the oven and leave on the sheets for a minute, Then transfer to a wire rack and leave to cool completely, The biscuits will continue to firm up as they cool, store in an airtight container and eat within 5 days.