More chocolate. More cookies. More goodies. Just cannot get enough at Christmas! These biscuits are easy to make and deliciously gooey to eat.
Ingredients (makes 24)
FOR THE BISCUITS
- 250 grams soft butter
- 150 grams caster sugar
- 40 grams cocoa powder
- 300 grams plain flour
- ½ teaspoon bicarbonate of soda
- 1 teaspoon baking powder
FOR THE FESTIVE TOPPING
- 2 tablespoons cocoa powder
- 175 grams icing sugar
- 60 millilitres boiling water (from a kettle)
- 1 teaspoon vanilla extract
- christmas sprinkles
- Preheat the oven to 170°C and line a baking sheet with parchment paper.
- Cream the butter and sugar in a bowl until mixture is light and soft, beat in the cocoa powder (sieving if it is lumpy), then beat in the flour with the bicarb and baking powder.
- This mixture is very soft and sticky, so pinch off pieces about the size of a large walnut, roll them into balls, then slightly flatten into fat discs as you place them, well spaced, on your baking sheet; you should get about 12 on at a time.
- Bake each batch for 15 minutes. They will look slightly cracked on top.
- Remove the baking sheet to a cold surface and let it sit for 15 minutes before transferring the biscuits to a wire rack.
- To make the topping, put the cocoa powder, icing sugar, water and vanilla extract into a small saucepan and whisk over a low heat until everything’s smoothly combined. Take off the heat for 10 minutes.
- When the biscuits are cool, drizzle each one with a tablespoonful of chocolate glaze – to glue the sprinkles on in a minute – using the back of the spoon to help spread the mixture, though an uneven dribbly look is part of their charm.
- After you’ve iced biscuits, scatter with some of the Christmas sprinkles, making sure the cocoa “glue” hasn’t dried before you use the sprinkles.