Chocolate Melting Moments
An intense shot of cocoa in a mouth-wateringly crumbly biscuit, dusted with oats.
Servings 15 - 20 biscuits
Ingredients
Cookie Dough
- 100 g / 4oz Butter softened
- 100 g / 4oz Caster sugar
- 100 g / 4oz Self-raising flour
- 25 g / 1 oz Cocoa powder I use organic
- 20 Chocolate chips/pieces optional
Coating
- 30 g / 1 oz Porridge oats
Instructions
- Pre-heat the oven to 175°C.
- Grease 2 baking sheets.
- Cream the butter/margarine and sugar together with an electric whisk until pale.
- Using a wooden spoon, mix in the sifted flour and cocoa until they form a paste.
- 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.
- 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.
- Bake for 14 - 15 minutes in the centre of the oven.
- Once ready remove from the oven and leave for a minute to cool. Then Transfer the cookies with a palette knife to a wire rack to cool.