These delicious and buttery Chocolate Biscuits are a simple and classic bake. A lot of you have loved my Fondant Iced Biscuits recipe, and I've had requests for a chocolate version, so this is it. I decorated these easy sugar cookies with a drizzle of melted chocolate and some sprinkles, but you can decorate them with fondant, royal icing or leave them plain. They are wonderfully versatile for any occasion and so tasty too!

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Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
I prefer to use unsalted butter for this recipe, you can also use a baking spread but you may need to add a little extra flour due to the higher water content in baking spreads.
You can use any cocoa powder for this recipe, of course the better quality it is, the better flavour it will have. Also do make sure you are using cocoa powder and not a hot chocolate powder.
For the best flavour, make sure to use a good quality vanilla extract and not an essence. You can also use a vanilla bean paste. Or to add some flavour to the biscuits, you could use and orange or peppermint extract for example.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Chocolate Biscuits

Mix the butter and sugar together until creamy, add the egg and vanilla extract and mix in.

Add the plain flour, cocoa powder and salt, and mix until it clumps together. Form into a ball of dough, flatten it out a bit into a rough disc, wrap it in cling film and chill in the fridge for 30 minutes.

Roll out the dough onto a floured surface, and cut out your chosen shapes. Place onto lined baking trays and bake for 10-12 minutes. Once fully cool, decorate as you wish.

For the full recipe with measurements, head to the recipe card at the end of this post.

How can you decorate the biscuits?

You could leave them plain, drizzle or dip them in melted chocolate, decorate them with royal icing or fondant. You could also add messages, sprinkles, edible paint, lustre dust… you can really get creative!

How should the biscuits be stored and can they be frozen?

The baked biscuits will last for 3-4 days in an airtight container in a cool place. You can freeze the unbaked dough - either unrolled or cut into shapes. To freeze it unrolled, wrap the ball of dough in cling film well. To freeze the cut out shapes, lay them out onto a baking tray lined with baking paper and freeze them flat. When they are frozen, store in a freezer bag or container with baking paper between each one. You can bake them straight from frozen, they may just need a couple more minutes in the oven. You can freeze the baked biscuits too, wrap them well or store in a freezer bag for up to 3 months. Put a square of baking paper between each one to stop them from sticking together.

Do you need an electric mixer to make this recipe?

While an electric stand mixer is helpful in making these biscuits and saves a lot of time and energy, you don't need one to make them. You can absolutely make the biscuits by hand, or with a handheld electric whisk.

Do you have to chill the dough?

I highly recommend chilling the dough, this helps to reduce the amount the biscuits spreads in the oven, it also gives the biscuits better texture.

How do you roll out the dough to the correct thickness?

You can of course do this by eye or feel if you're used to rolling out dough. You could also use a ruler to check your thickness as you go. For easy and exact results, use rolling pin rings, or dough strips.

How many biscuits does this recipe make?

You can use any biscuit cutter with this recipe, so it depends what size you use as to how many biscuits you get. Using a 7mm round cutter, you'll get about 36 biscuits.

Can this recipe be made gluten free?

For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. Please check the labels of everything you use if serving to someone with an allergy or intolerance.

Can this recipe be made dairy free?

For a dairy free version, use a dairy free block butter alternative instead of butter, I recommend Flora Plant. Please do check the labels of everything you use if serving to someone with an allergy or intolerance.

More tips for making the Chocolate Biscuits:

Let the biscuits cool on the baking tray for at least 10 minutes before trying to move them onto a cooling rack. Otherwise they will be too soft and could break.
If your biscuits develop any slight bubbles on top after baking - this can sometimes happen when the dough is re-rolled - you can use a fine grater to shave the bubble down once the biscuits are fully cooled.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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