Chocolate Biscuits: Stamped and Embossed

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Chocolate Biscuits: Stamped and Embossed

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.

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