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Chocolate Melting Moments stack tied with a string bow.
5 from 16 votes

Chocolate Melting Moments

An intense shot of cocoa in a mouth-wateringly crumbly biscuit, dusted with oats.
Course Snack, teatime
Cuisine British
Keyword biscuits, Chocolate, cookies
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 15 - 20 biscuits
Author Camilla Hawkins


  • 100 g / 4oz Butter softened or margarine
  • 100 g / 4oz Caster sugar
  • 100 g / 4oz Self raising flour
  • 25 g / 1 oz Cocoa powder preferably Bournville
  • 20 Chocolate chips/pieces optional
  • Plate of porridge oats for coating


  1. Pre-heat the oven to 175°C.
  2. Grease 2 baking sheets.
  3. Cream the butter/margarine and sugar together with an electric whisk until pale.
  4. Using a wooden spoon, mix in the sifted flour and cocoa until they form a paste.
  5. Shape into small walnut sized balls (should make 15 - 20). I use a couple of teaspoons but you can just use your hands if you wish.
  6. Roll the balls in the plate of oats to coat.
  7. Place the balls on the baking sheets and press down with a fork on each one.
  8. Decorate with a chocolate chip if wished.
  9. Put in the oven and bake for 14 - 15 minutes.
  10. When ready leave for a minute and then transfer the biscuits with a palette knife to a wire rack.