Very Dark Chocolate Biscuits
We use spelt flour in this recipe to add more flavour. If you don’t have any to hand, either use all plain flour or experiment with wholemeal. You can freeze the raw mixture when you have rolled the balls; just defrost, then bake as below.
Chop the chocolate finely with a sharp knife.
Sift together the flours, cocoa, baking powder and salt. Melt the chocolate over a bain-marie.
Beat the butter and sugar together in an electric mixer until lightened but not fluffy. Add the egg and vanilla and beat again.
Mix in the chocolate, then fold in the dry ingredients. Wrap in cling film and rest in the fridge for 30 minutes.
Preheat the oven to 180°C/350°F/gas mark 4. Roll the biscuit dough into 30 g balls; you should get 30 of them.
Space them out over a couple of baking trays lined with baking parchment.
Bake in the oven for 12 minutes. Leave to cool slightly on the baking trays, then carefully transfer to wire racks with a palette knife to cool completely.
200g Dark chocolate
100g Plain flour
80g Plain spelt flour
35g Cocoa powder
1tsp Baking powder
1⁄2 tsp salt
200g Unsalted butter
160g Light muscovado sugar
1tsp Vanilla extract