Mary Berry’s Chocolate Biscuits is made with butter, superfine sugar, self-rising flour, and cocoa powder. This delicious chocolate biscuits recipe creates a tasty dessert that takes about 25 minutes to prepare and can serve up to 24 people.
This Chocolate Biscuits Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Chocolate Biscuits Ingredients:
- 114g (½ cup) butter, softened
- 50g (4½ tbsp) superfine sugar
- 150g (1¼ cups) self-rising flour
- 25g (5 tbsp) cocoa powder
How To Make Mary Berry Chocolate Biscuits?
- Preheat the oven: Set to 190°C (375°F) or 160°C (325°F) for fan-assisted ovens. Line two large baking sheets with nonstick baking paper.
- Cream butter and sugar: In a bowl, cream together the softened butter and superfine sugar until light and fluffy. Gradually knead in the self-rising flour and cocoa powder until the mixture is smooth.
- Shape the biscuits: Roll heaped teaspoonfuls of the dough into small balls. Place them on the prepared baking sheets, then flatten each with a fork dipped in cold water.
- Bake and cool: Bake in the preheated oven for about 10 minutes. Allow the biscuits to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Recipe Tips
- Use softened butter: Make sure the butter is at room temperature so it mixes smoothly with the sugar for a light and fluffy texture.
- Measure ingredients accurately: Weighing the ingredients, especially flour and cocoa powder, ensures the biscuits have the right consistency.
- Don’t overwork the dough: Knead just until the ingredients are combined and smooth to avoid making the biscuits tough.
- Flatten the biscuits evenly: Use a fork dipped in cold water to gently flatten each ball of dough for even baking.
- Watch the baking time: Bake the biscuits just until they are set and slightly firm to the touch to keep them from becoming too hard.
What To Serve With Chocolate Biscuits?
These crispy chocolate biscuits pair well with a cup of hot tea, coffee, or a glass of cold milk. They can also be served alongside fresh fruit, whipped cream, or a scoop of vanilla ice cream for a delicious dessert.
How To Store Leftovers?
- Refrigerate: Let the chocolate biscuits cool to room temperature, then store them in an airtight container in the fridge for up to 1 week.
- Freeze: Cool the biscuits, freeze them on a baking sheet until firm, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving. No reheating needed.
Mary Berry Chocolate Biscuits Nutrition Facts
Serving Size: 1 biscuit (out of 24)
- Calories: 67
- Total Fat: 4.07g
- Saturated Fat: 2.52g
- Cholesterol: 10.21mg
- Sodium: 59.32mg
- Potassium: 23.74mg
- Total Carbohydrate: 7.27g
- Dietary Fiber: 0.59g
- Sugars: 2.18g
- Protein: 0.86g
Try More Mary Berry Recipes:
- Mary Berry Iced Biscuits
- Mary Berry Granny’s Little Shortbread Biscuits
- Mary Berry Ginger Oat Crunch Biscuits
- Mary Berry Raspberry Knickerbocker Glory
- Mary Berry Limoncello Ice Cream
- Mary Berry Baklava
Mary Berry Chocolate Biscuits
Description
Mary Berry’s Chocolate Biscuits is made with butter, superfine sugar, self-rising flour, and cocoa powder. This delicious chocolate biscuits recipe creates a tasty dessert that takes about 25 minutes to prepare and can serve up to 24 people.
Ingredients
Instructions
- Preheat the oven: Set to 190°C (375°F) or 160°C (325°F) for fan-assisted ovens. Line two large baking sheets with nonstick baking paper.
- Cream butter and sugar: In a bowl, cream together the softened butter and superfine sugar until light and fluffy. Gradually knead in the self-rising flour and cocoa powder until the mixture is smooth.
- Shape the biscuits: Roll heaped teaspoonfuls of the dough into small balls. Place them on the prepared baking sheets, then flatten each with a fork dipped in cold water.
- Bake and cool: Bake in the preheated oven for about 10 minutes. Allow the biscuits to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use softened butter: Make sure the butter is at room temperature so it mixes smoothly with the sugar for a light and fluffy texture.
- Measure ingredients accurately: Weighing the ingredients, especially flour and cocoa powder, ensures the biscuits have the right consistency.
- Don’t overwork the dough: Knead just until the ingredients are combined and smooth to avoid making the biscuits tough.
- Flatten the biscuits evenly: Use a fork dipped in cold water to gently flatten each ball of dough for even baking.
- Watch the baking time: Bake the biscuits just until they are set and slightly firm to the touch to keep them from becoming too hard.
Mary Berry Chocolate Biscuits