My children love home baked chocolate biscuits (cookies for those of you in the USA). The beauty is they are super simple to make. Quick too!
In about 20 minutes you can whip up something like this…
The Mickey Mouse is just a small sandwich/cookie cutter I acquired in my travels here in Hong Kong. You can get them in many of the cheapy bakeware stores here, as well as City Super. I could have actually cut the biscuits into the Mickey Mouse shape, but then they wouldn’t be ‘basic’ any more. 😉
Basic Chocolate Biscuits
125 grams butter, softened (but NOT melted)
3/4 cup sugar
1 teaspoon vanilla essence
2 cups plain white flour
2.5 Tablespoons cocoa powder
1 teaspoon baking powder
Cream butter, sugar and vanilla together using an electric mixer. Add egg to mixture and beat well. Sift flour, cocoa and baking powder together in a separate bowl, then mix into the creamed mixture until combined well. Place a sheet of baking paper on a cookie tray or oven tray. Depending on the size of biscuits you want, use either a teaspoon or tablespoon and heap with some of the biscuit dough. Roll into a ball and place it on the tray. You can flatten it gently with a fork for the lined effect of the non-Mickey biscuits. Use the back of a spoon, or even your hand to flatten gently for a smooth surface if you wish to imprint a cutter onto it. If you choose to put an imprint on, place it onto the biscuit and push gently, making sure to get the print on the surface of the biscuit but not too hard or you will cut through the biscuit. Bake at 190 degrees Celsius for about 12 minutes – or until slightly golden. Let cool for 10 minutes (if you can resist not eating them hot) before removing them from the tray.
Makes anywhere from 12 to 25 biscuits.