This buttery shortbread is unusual with a chocolate flavour and added spices which give it a warming feeling. This recipe takes 18 mins to cook and is well worth the wait, especially when these tasty biscuits are served with a warm cuppa. The kids will love them too. If there’s any dough left over, wrap it in cling film and freeze. For an even naughtier treat, dip these biscuits in melted chocolate.
- 250g softened butter
- 70g icing sugar
- 200g plain flour
- 50g cocoa powder
- 1½tsp mixed spice
Preheat oven to 325°F/170°C/Fan 150°C/Gas Mark 3. Line 3 baking sheets with baking parchment or greaseproof paper.
Cream together the butter and icing sugar. Sift together the flour, cocoa and all spice. Add the flour to the butter and mix to a thick dough.
Turn to dough onto a lightly floured surface and knead until smooth. Wrap in cling film and chill for at least 30 mins.
Remove the dough from the cling film and roll out between 2 sheets of baking parchment until approx 3mm thick
Cut out using a shaped cutter and place on the baking sheet with room to spare for spreading.
Re-roll the unused dough and repeat until it is all used. Prick the tops with a fork and bake for 15 to 18 mins.
Remove from the oven and allow to cool for 10 mins before transferring to a wire rack to cool fully.
The dough can remain wrapped in cling film overnight and frozen for use later