Eeeeeeep! It’s beginning to look a LOT like Christmas!!! I love Christmas so much and now Wee Food Adventurer is about to turn 3, the excitement in our house is starting to reach a whole new level!! Since starting this baking malarkey, my eyes have been opened to a whole new world of accessories and cake decorations…. and in particular, sprinkles. So when I discovered that I could buy Christmas sprinkles, I was slightly beside myself!! And, when you combine that with chocolate…… well, you have a very Festive looking biscuit! This another recipe from the ever amazing Nigella Lawson and tastes just as good as you would expect her biscuits to do 🙂
INGREDIENTS (Makes around 24)
250g Soft Unsalted Butter
150g Caster Sugar
40g Cocoa Powder
300g Plain Flour
1/2tsp Bicarbonate of Soda
1tsp Baking Powder
For the topping
2 x 15ml tbsp Cocoa Powder
175g Icing Sugar
60ml (4 x 15ml tbsp) Boiling Water from the kettle
1tsp Vanilla Extract
Christmas Sprinkles (I brought mine from the fabulous Iced Jems)
- Preheat your oven 170°C / Gas Mark 3 and line a baking sheet with baking parchment.
- Cream 250g Unsalted Butter and 150g Caster Sugar in a bowl. Once light & fluffy, sieve in 40g Cocoa Powder and cream again until fully mixed before sieving in 300g Plain Flour, 1/2tsp Bicarbonate of Soda and 1tsp Baking Powder and cream again until fully mixed.
- At this point the mixture will be very sticky and soft, this is exactly how it should be. Half your mixture, keeping one half to the side and working with the other half, pinch off pieces about the size of a large walnut and roll them into balls and place onto the baking sheet. Now slightly flatten each ball into fat discs, making sure there’s space in between each as they will expand when baking. I’d put no more than 12 on each sheet. Repeat until you have used up all your mixture. If you divide the full mixture into half then half again, then half again, you will be able to make 3 balls from each. You only have to be this exact if you want really even shaped biscuits!
- Bake each batch for 15 minutes and no more. They may look like they need more time when you take them out, but have faith as they will continue to cook while they cool. If they’ve cracked on top, go with the flow and embrace the “home baked” look!
- Place the baking sheet onto a cold surface and let it sit for 15 minutes before transferring your biscuits to a wire rack (with newspaper or kitchen roll underneath for decorating later) to cool completely.
- To make the topping, place 2 x 15ml tbsp Cocoa Powder, 175g Icing Sugar, 60ml Water and 1tsp Vanilla Extract into a small saucepan and whisk over a low heat until everything’s combined and the mixture is completely smooth. Remove from the heat and set aside for 10 minutes.
- Take a tablespoon of the topping and drizzle onto one of your cooled biscuits, using the back of your spoon to spread it. Once you’ve done six biscuits, scatter them with your sprinkles of choice the repeat with the next six. The great thing is that you can make these for any occasion during the year and add the appropriate sprinkles.
HINTS AND TIPS
– These are great “make ahead” biscuits. They will keep in an airtight container for 5 days in between sheets of parchment paper.
– You can also freeze the biscuits (without the topping) for up to 3 months. Thaw at room temperature.
Melanie, Food Adventurer