I want cookies! Crisp and buttery and surprisingly chocolately – just the thing with a cuppa.
Ingredients
—120g (4 oz) plain flour 1 tsp baking powder Pinch of salt 30g (1 oz) sweetened chocolate drinking powder 120g (4 oz) butter, softened 60g (2 oz) caster sugar

 (superfine caster sugar)
Method
—1 Sift flour, baking powder, salt and chocolate powder together into a bowl and set aside. Put butter in a bowl and beat with an electric beater for 1-2 minutes until loose and creamy. Add sugar and beat until light and fluffy. Stir in sifted dry ingredients a third at a time and mix well.
2 Roll mixture into balls the size of a walnut and place 8cm (3”) apart on a baking sheet (tray) lined with baking (parchment) paper. Make two batches. Gently flatten each ball with the fingers then press gently with a wet fork (dunk fork in water, shake, then use).
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- Roll into balls leaving plenty of space as biscuits spread.
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- Flatten with fingers then press with a wet fork.
3 Bake in an oven preheated to 180°C (350°F) for about 10 minutes, until set in shape and the colour changes a fraction – do not allow the biscuits to darken or they will taste bitter (check biscuits after 7 minutes, then every minute after that).
4 Leave cookies on the tray for a few minutes before sliding them off onto a cooling rack. Store air-tight – they’ll keep well for several days.
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- Cool cookies on a wire rack.
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- Optional – sprinkle with icing sugar (confectioner’s sugar)
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