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Deeply satisfying chocolate biscuits made with both cocoa powder and real chocolate for a rich flavour. A touch of spice lifts them beautifully and a cookie stamp or textured rolling pin adds a decorative finish to make the most of this delicious recipe.

When I first created this post, I rather grandiosely entitled it, Making an Impression with My Biscuits. I was very impressed with my “baked with love” cookie stamps and textured rolling pin at the time. Whether you decide to go down this route, or just make them plain, these chocolate biscuits taste delightful and are well worth making.

Country mouse heads to town. I’m off to London in a bit of a rush – people to see, places to go, tea to drink and chocolate to eat. This post will go out while I’m there. Before leaving, I need to make something for the friends I’m staying with; something that can take a bit of a battering, isn’t too heavy and won’t take up too much space. Well, there is only one thing I can think of – biscuits.

Stamped and Embossed Chocolate Biscuits

I can’t make just any old biscuits of course, they are a present and need to look a little fancy. It’s time to try out the new textured rolling pin I picked up at The Big Cake Show as well as have another go at using a cookie stamp. I’ve had very little success with these before as the impression has always disappeared on baking.

I need a more robust recipe. I know who to go to; Miranda, Queen of Biscuits. I’ve made a few recipes from Miranda Gore Browne’s book Biscuit and I’ve enjoyed all of them. Once again, she hasn’t let me down; there’s a recipe for Irresistible Chocolate Biscuits, a firm biscuit suitable for fancy icing. Well I’m not going to do any icing, but the recipe is meant to produce firm biscuits, so should suit my proposes very well – that’s what I’m hoping anyway.

I’ve pretty much followed Miranda’s recipe but as I want my friend’s children to enjoy them and they aren’t going to have any sweet icing on top, I’m using milk chocolate rather than dark. I’m also adding some allspice – well why not?

Adding Cornish sea salt, black pepper and cinnamon instead of the allspice works well too.

Before I rush out the door and leave the oven on, I better check on those biscuits.

I was half expecting my impressions to look, er, well, not very impressive. But I am delighted to see that this time they’ve held. Well done Miranda.

Not only do the biscuits look rather good, I think, but they taste just right too. They have a good firm texture, but thankfully cannot be confused with hard tack. They have a strong chocolate taste but with a spicy undertone. The question is, will they make it all the way to London? I’ll let you know, it’s a long journey and I might get hungry.

Post updated in April 2025

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Thank you for visiting Tin and Thyme. If you make these chocolate biscuits, with or without the embossing, I’d love to hear about it in the comments below. Do you have any recommendations or tips for stamping or rolling biscuits?

Please rate the recipe too. And do tag me @choclette8 on Instagram with your images, I love to see your take on my recipes.

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If you’d like more biscuit recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.

Choclette x

Textured Chocolate Biscuits. PIN IT.

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Chocolate Biscuits: Stamped and Embossed

Prep Time40

Cook Time10

Resting Time1

Course: Afternoon Tea, Snack

Cuisine: British

Keyword: biscuits, chocolate

Servings: biscuits

Calories: 131kcal

Author: Choclette @ Tin and Thyme

Ingredients

55 g milk chocolate (I used Green & Black’s 37%
200 g unsalted butter cubed and softened
160 g golden caster sugar (I used vanilla sugar)
2 tbsp golden syrup
1 medium egg
½ tsp vanilla extract (omit if using vanilla sugar)
350 g plain flour (all purpose flour)
50 g cocoa powder (I used Green & Black’s)
1 tsp ground allspice

Metric – US Customary

Instructions

Melt the chocolate in a large bowl suspended over a pan of hot, but not boiling, water.
55 g milk chocolate
Remove from the heat and add the butter cubes.
200 g unsalted butter
Cream the two together, adding the sugar part way though.
160 g golden caster sugar
Add the golden syrup and cream again until the mixture is light and fluffy.
2 tbsp golden syrup
Beat in the egg and vanilla extract, if using.
1 medium egg, ½ tsp vanilla extract
Sift in the dry ingredients and stir until just combined. Form into a ball, place in a plastic bag and put in the fridge for half an hour or so to firm up.
350 g plain flour (all purpose flour), 50 g cocoa powder, 1 tsp ground allspice
Remove from the bag and cut into two pieces. On a lightly floured board, roll out one piece to about 3mm (⅛ inch) in depth, then cut out rounds suitable for the size of your cookie stamp.
Stamp the rounds with your cookie stamp* and place on a couple of baking trays, leaving a bit of space between them. Place back in the fridge to chill for a further ten minutes.
Bake at 180℃ (160℃ fan, 350℉, Gas 4) for 10 minutes.
Remove from the oven and transfer the biscuits onto a wire rack to cool.
Meanwhile, roll the other dough half to about the same thickness. Use use a textured rolling pin to do the last roll, pressing down quite firmly as you do so.
Cut out heart any shapes you like. I used heart and rabbit shaped cutters.
Chill and bake as before.

Notes

How many biscuits you get will very much depend on the size of cutters you use.

*If the cookie stamp sticks to the dough, just dip it in flour in between every two to three stamps.

As an alternative to allspice, try ⅛ tsp Cornish sea salt, ⅛ tsp ground black pepper and ¼ tsp cinnamon.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition Estimate

Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.

Sharing

As these have now become my favourite biscuits for stamping, I am entering them into The Biscuit Barrel over at I’d Much Rather Bake Than … Laura has chosen favourites as this month’s theme.

I’m also sending them off to Javelin Warrior’s Made with Love Mondays as they were entirely made from scratch.