Double Chocolate Biscuits Recipe

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30 min


10 min


  • 100g (4oz) butter, softened
  • 50g (2oz) caster sugar
  • 150g (6oz) Self Raising flour
  • 2 tbsp cocoa powder
  • filling
  • 50g (2oz) butter
  • 100g (4oz) icing sugar
  • few drops vanilla essence
  • for the ganache filling
  • 100g (4oz) plain chocolate, broken up
  • 50g (2oz) butter
  • 100ml (4floz) double cream


  • Heat the oven to 180c/160c fan/gas 4.

  • Beat the butter and sugar together in a bowl until light and creamy. Ad the flour and drinking chocolate or cocoa powder, it will make a soft dough. Bring the dough together with your hands then roll into about 12 balls.

  • Place the balls of dough onto 2  ungreased baking trays, allowing room for them to spread when baked,  and flatten  each slightly with a fork.

  • Bake the biscuits for 10 minutes. Then leave to cool on the tray.

  • Meanwhile, make the icing. Melt the chocolate and butter in a bowl over a pan of just simmering water. Stir until smooth, then beat in the cream. Cool slightly and use to sandwich the cooled biscuits

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