These chewy chocolate biscuits are easy to make with children. You can give them a Rolo centre or use Smarties or whatever you prefer!
Another recipe pulled from my Mum’s recipe folder. It’s from BBC GoodFood Magazine once again but this time it doesn’t seem to be available online. So you’ll just have to take my word for it!
Ingredients (makes 24 – 30 biscuits)
- 225 g / 8 oz butter or margarine, softened
- 225 g / 8 oz caster sugar
- 2 egg yolks (I used the whites to make a batch of my almond and coconut macaroons)
- 2 tbsp milk
- 250 g / 9 oz plain flour
- 30 g / 1 oz cocoa powder
- 3 packets of Rolos or any chocolate covered toffees. You can also use Smarties or other chocolate of your choice!
Method
Pre-heat the oven to 180 degrees C (or 160 if you have a fan oven)/ Gas Mark 4 / 350 degrees F. Grease and line two baking sheets with greaseproof paper.
Cream the butter and sugar together. Beat the egg yolks in a cup and then add to the butter and sugar mixture. Stir until combined. Put the milk in the eggy cup, swirl to rinse the cup and then add to the mixture. Stir again.
Sift the flour and cocoa powder into the wet mixture. Stir well until you have a consistent dough. You can use your hands to form the dough if you find that easier. I used a wooden spatula. When the dough comes together in a ball, wrap it in clingfilm and put it in the fridge for half an hour. If you’re in a hurry you can move on to shaping the dough straight away, but it is easier to work with when cold.
Shape the dough into small balls. This is where small pastry chefs can be of help to you! Children are usually pretty good at rolling and shaping dough. You might struggle to stop them eating the sweets though! I used an ice cream scoop to help me to get consistently sized rounds (not a foolproof method, as you’ll see from the pictures).
Put the chocolate dough balls on a baking sheet, spacing them at least 3 cm (1.5 inches) apart to leave them space to spread while baking. Push a Rolo into the middle of each dough ball to flatten it slightly. This will probably be the favourite part of any small people who may be helping you.
Or you can use Smarties…

These had already had 30 seconds in the oven before I remembered I wanted to take a picture of them. This explains why they’re slightly shiny… the butter in them was melting!
Bake for 12-15 minutes until the chocolate biscuits look dry on top and a little cracked (see photos below). Remove from the oven and allow to cool on the tray for about 5 minutes. Transfer to a wire rack to cool completely.

Fresh from the oven!
These are best enjoyed when still slightly warm from the oven and the toffee will still be extra soft. However, they’re also delicious when cool and will keep for a few days in an air-tight container (yeah, like they’ll last that long! ha!).
Looking for some other biscuit/ cookie recipes? Try these!
Two-tone chocolate and vanilla biscuits.
Melting moments; custard powder butter cookies.
You’re a smartie for choosing this recipe
LikeLiked by 1 person
Haha! It’s supposed to only feature Rolos… but we love Smarties and couldn’t resist 🙂
LikeLiked by 1 person
Oh dear… These look so good I’ll have to make them!
LikeLiked by 1 person
Brilliant! I particularly recommend the use of Rolos, but Munchies would work just as well 🙂
LikeLiked by 1 person
Oh stop… The calories lol
LikeLiked by 1 person
I really fancy the Rolo option…yum! 🙂
LikeLiked by 1 person
I have to admit, I might have sneakily eaten most of those ones! Munchies would also be a great option and you can get giant Cadburys caramel buttons too that would work well 🙂
LikeLiked by 1 person
Oh, stop lol I’m all but drooling 😉
LikeLiked by 1 person
Yum, these look irresistible! Especially the Rolo option *tummy rumbles*
LikeLiked by 1 person
Those were my favourites. Although there are lots of other lovely sweets they’d work with. Caramel centres too… mmm!
LikeLiked by 1 person
Oooh yes, what about chocolate buttons!!!
LikeLiked by 1 person
Chocolate caramel buttons!! 🙂
LikeLiked by 1 person
As always a delicious sounding recipe. You have me in the mood for baking now.
Amanda.
LikeLiked by 1 person
Thank you! They were very nice. The idea was that they were supposed to be for my son and niece, but somehow I ended up eating most of them… 😉
LikeLiked by 1 person
I can totally understand how that happened.
LikeLiked by 1 person
The rolo ones … drool … great post, all of them look gorgeous(dragged the kiddies in to look at them too, they very much approve!)
LikeLiked by 1 person
Oh good! 🙂 and thank you!
The Rolo ones were my favourite. But they’d also work well with Munchies or bits of Cadbury’s caramel… mmm…
LikeLike
yumm these look so good!
LikeLiked by 1 person
Thank you! They were really nice 🙂
LikeLiked by 1 person
Pingback: WWW Wednesday 24th August 2016 | Art and Soul
Pingback: WWW Wednesday 21st September 2016 | Art and Soul
Reblogged this on FOREST HALL FOOD.
LikeLike
Pingback: WWW Wednesday 28th September 2016 | Art and Soul
Pingback: WWW Wednesday 5th October 2016 | Art and Soul
Pingback: WWW Wednesday 12th October 2016 | Art and Soul
Pingback: WWW Wednesday 19th October 2016 | Art and Soul
Pingback: WWW Wednesday 23rd November 2016 | Art and Soul
Pingback: WWW Wednesday 30th November 2016 | Art and Soul
Pingback: WWW Wednesday 7th November 2016 | Art and Soul
Pingback: WWW Wednesday 14th December 2016 | Art and Soul
Pingback: WWW Wednesday 11th January 2017 | Art and Soul
Pingback: Recipe | Nutella cookie cups – soft chewy biscuits with a chocolate hazelnut centre | Art and Soul