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.


Makes 30

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
1 Egg

1tsp Vanilla extract


Sharp knife
Chopping board
Electric mixer
Cling film
Baking trays
Baking parchment
Wire rack