Chocolate Melt Biscuits Recipes

Steps:

• Beat the butter and sugar together with an optional pinch of sea salt in a bowl until light and fluffy, then beat in the eggs one at a time. Sift over the flour and cocoa powder and beat into the butter mix, then fold through the chocolate chips. The mix can be made up to 2 days ahead and chilled or frozen for a month, or used straight away.
• To bake, heat oven to 190C/170C fan/gas 5. If the mix is at room temperature, place evenly spaced spoonfuls on parchment-lined baking sheets, allowing 2 tbsp for each cookie. If the mix is fridge cold, you can roll it into 40g balls before baking. The balls can be frozen and the biscuits baked from frozen, but they'll need a few minutes more. Bake for 12-15 mins until spread out and crusty around the outside. Leave to cool slightly and enjoy warm, or leave to cool completely and eat cold. The biscuits will keep in a tin for three days.
• As an optional extra, the biscuits can be dipped in chocolate. To do this, melt your chosen type of chocolate in a bowl over a pan of simmering water or in the microwave. Leave to cool a little, then dip half of each biscuit in the chocolate and leave them on parchment-lined trays somewhere cool to set. Again, the dipped biscuits will keep for up to three days in a tin or lidded plastic container.

Steps:

• Grease a large baking tray.
• Cream the butter and sugar until pale. Beat in the two egg yolks, then add the flour and coco powder to make the dough. Turn out and knead, then put it in the fridge for a while.
• Preheat oven to 190oc/375f/gas 5.
• On a lightly floured surface, roll out about a third of the dough thinly, then cut out abut 30 circles with the smaller cutter (You can do fewer biscuits if you want the biscuits to be bigger). Spread them out on the baking tray and put a square of chocolate in the centre(Use the amount of squares of chocolate for the amount of biscuits that you make) then roll out the rest of the dough - I always have leftovers from the first lot so i just add it into to this lot. Cut out the same number of circles with the bigger cutter and pop them on top of the chocolate, pressing gently all the way round the edge. (Dont worry if they get cracks in they are suposed to look old and rustic)
• Cook in the preheated oven for 10 minutes and eat them hot or cold. (I prefere them warm when they have cooled down for about 5 minutes)