Chocolate Melting Moments
An intense shot of cocoa in a mouth-wateringly crumbly biscuit, dusted with oats.
Servings 15 - 20 biscuits
- 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
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.
Put in the oven and bake for 14 - 15 minutes.
When ready leave for a minute and then transfer the biscuits with a palette knife to a wire rack.