When I left college it wasn’t any of the teachers I was going to miss but my regular fix of Chocolate Melting Moments that weighed heavy on my heart. So on the last day my friend and I went cap in hand to the cafeteria and explained our predicament to the catering ladies. They were so flattered that the recipe was retrieved and would you believe it has sat in my recipe box all these years untouched. The original was for a catering sized amount and had no cooking time, plus the recipe just called for sugar and flour. Hence I have changed these to self-raising and caster and after some experimenting came up with an optimum cooking time. All my guinea pigs (human not fluffy) have been delighted with the results and preferred them to a recipe that I had tried out a few weeks ago from the internet.
Mix the fat and sugar until creamy.
Stir in the flour and cocoa until they form a paste.
Roll the biscuit dough in the oats to coat.
Press each dough ball with a fork.
As they cool the Chocolate Melting Moments will crisp up.
- 100g / 4oz Butter (softened) or margarine
- 100g / 4oz Caster sugar
- 100g / 4oz Self raising flour
- 25g / 1 oz Cocoa powder (preferably Bournville)
- 20 Chocolate chips/pieces (optional)
- Plate of porridge oats for coating
- Pre-heat the oven to 175°C.
- Grease 2 baking sheets.
- Cream the butter/margarine and sugar together until pale.
- Mix in the sifted flour and cocoa until they form a paste.
- Shape into small walnut sized balls (should make 20). I use a couple of teaspoons but you can just use your hands if you wish.
- Roll the balls in the plate of oats to coat.
- Place the balls on the baking sheets and press down with a fork on each one.
- Decorate with a chocolate chip if wished.
- Put in the oven and bake for 15 – 16 minutes.
- When ready leave for a minute and then transfer the biscuits with a palette knife to a wire rack.