These yummy biscuits are made the same way as my cranberry and pistachio shortbread biscuits and are lovely and flaky.
I used both dark and white chocolate chips, but you could use whatever you like and the cocoa gives them a strong chocolaty taste!
Ingredients for about 25
225g plain flour
100g chocolate chips
2 tbsp unsweetened cocoa powder
Soften the butter – I popped it in the microwave at the lowest setting of 90w for 2 mins. Using a wooden spoon beat the butter, sugar and cocoa powder together, then add the flour and mix together. Next add the chocolate chips and using your hands mix everything together and form 1 or 2 « baguettes » 5cm in diameter from the dough. Wrap the baguettes in cling film and put in the freezer for an hour to chill. I find if I chill in the fridge, the dough is too soft to hold its shape afterwards. Slice the baguettes into 1cm slices and place on baking trays. Bake at 180°c for 18 – 20 mins then remove and leave to cool.
If you prefer to have biscuit dough ready prepared for the next time, you can freeze the wrapped baguettes for up to 3 months. Then when you fancy a biscuit just defrost in the fridge overnight, slice and bake as above.