Cocoa Biscuits Recipes

RICH COCOA BISCUITS

Steps:

• Preheat the oven to 180°C (160° fan)|350F|gas 4 and line two large baking trays with greaseproof paper.
• Sift together the flour, cocoa powder, salt, and bicarbonate of soda in a large mixing bowl.
• Cream together the butter, sugar, egg, and vanilla extract in a separate mixing bowl until pale and fluffy.
• Fold the dry ingredients into the creamed butter mixture until a cookie dough comes together. Stir in the milk and chocolate chips until well incorporated.
• Drop scant tablespoons of the dough onto the baking trays, spaced apart, and flatten slightly.
• Bake for 10 - 12 minutes until firm and set. Remove to a wire rack to cool before serving.

COCOA OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter or margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, cocoa powder, baking soda and salt; mix well. Stir in oats and raisins, mix well.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes, until cookies are almost set. Do not overbake. Cool 1 minute on cookies sheets, then move to wire racks. Cool - store tightly covered.

CHOCOLATE BISCUITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Combine the powdered hot chocolate, sugar, baking powder, oats, and flour. Mix in the butter or margarine.
• Beat the eggs with the milk. Stir the beaten eggs into the flour mixture and mix until combined.
• Drop tablespoons of dough onto the prepared baking sheet. Let sit for 5 minutes then bake at 350 degrees F (175 degrees C) for 10 to 15 minutes. Let cookies cool on baking sheet for 5 minutes before removing or eating.

EASY CHOCOLATE BISCUITS

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.

COCOA BISCUITS RECIPE

Steps:

• Begin by using a clean strainer to gently sieve the flour and sugar combined together. Once done, keep them aside until needed again.
• Now to the prepared mixture add butter (soft butter) and knead it into a dough form. Separate the dough in to half and add vanilla essence in one half and cocoa powder in another half.
• Take small portions of both the half and combine them together. Using a rolling pin, flatten the dough into a thick flat rectangle and cut into desired shapes. Preheat your oven to 180 degree Celsius.
• Now bake the cookies for 20 minutes or until they get crispy in texture. Serve.

COCONUT BISCUITS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt; cut in shortening until crumbly. Combine milk and vanilla; stir into dry ingredients just until moistened. Fold in coconut. Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 8-10 minutes or until golden brown. Serve warm.