Chocolate Button Biscuits

5 May

Having finished and handed in my last undergraduate essay ever, I’ve been left with some spare time before I have to start revising for my exams. Naturally, this is being spent usefully lurking on the internet, but on Sunday I decided to take a break from this exhausting pursuit to make some biscuits! This recipe isn’t suitable for vegans, although it would be pretty easy to adapt if you were to substitute the egg and use vegan cocoa powder. I got the recipe from a very cute book called “1 Dough, 50 Cookies“, which I picked up in a publisher’s clearance bookshop for only £2.00 as I needed something to bulk up my purchase so I could use my card. This recipe seriously makes a lot of cookies, so you could halve it or freeze half the dough and still have plenty.

Chocolate Buttons

2 sachets of instant chocolate drink
1 tbsp hot water
225g margarine (I use Pure soya margarine)
140g caster sugar, plus extra for sprinkling
1 egg yolk
280g plain flour
Pinch of salt (that’s a technical measurement!)

1. Empty the chocolate sachets into a bowl and stir in the hot chocolate to make a paste.
2. Cream together the margarine and sugar with a wooden spoon, then beat in the egg yolk and chocolate paste.
3. Sift the flour and salt into the mixture and stir until combined. This may be tough, but it’s not as bad as making bread dough!
4. Halve the dough and shape into two balls, wrap in cling film or a freezer bag and chill in the fridge for  about forty-five minutes.
5. Preheat the oven to 190C/375F/Gas mark 5 and line baking sheets with baking paper. Grease the paper.
6.Unwrap the dough and roll out between two sheets of baking paper until it is about half a cm thick.
7. Stamp out rounds using a plain round cutter (I used a glass) and place on the baking sheets.
8. Using a bottle cap dipped in sugar (otherwise the dough sticks to it), make a indentation in the centre of each button. Use a toothpick or kebab stick to make four holes in the indentation, then sprinkle with caster sugar.
9. Bake for approximately fifteen minutes, until they feel firm. Leave to cool on the trays for fifteen minutes before transferring to a plate or wire rack.

10. Eat your cute and delicious biscuits!

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