My kids made these-can you tell??? Bahaha! I let my inner Nigella sit down for a minute so the kids could take over and while these are by no means blog-perfect images, I love them even more for it. My kids created these egg-free chocolate biscuits (Oliver my eldest can’t eat egg) on their own under my watchful gaze of course (and they didn’t touch the oven) and we loved every minute of it. Flour got everywhere, naturally but we laughed, Xander licked the spoon (despite me telling him not to) and those little boys of mine were so incredibly proud when the biscuits were ready to eat, hoovering them up making all the mess worth it.
Those smiles were worth sacrificing perfect images for this recipe.
I hope you make these cookies with your kids because they’re totally awesome. And easy. And fun.
- 125g butter
- 125g sugar
- 200g self-raising flour
- 1 tbsp vanilla extract
- 1 tbsp water
- 2 tablespoons Guittard cocoa powder
- Handful of milk and dark chocolate chips (we were sent enough chocolate/chocolate chips and cocoa to last us a year from the delicious Guittard Chocolate)
- Chocolate for melting
- Hundreds and thousands and chocolate flakes for decorating.
Preheat the oven to 180°C, 350°F or gas mark 4. Cream the butter and the sugar together (Alexander’s favourite bit). Add the flour, vanilla extract, water, cocoa and chocolate chips and stir to create a dough. Dust your surface with flour then roll out your dough with a rolling pin (both the kids’ faves). Use cookie cutters to create shapes (my two freestyled here as well as using everything from snowflake to bunny cutters).
Place on a greased baking tray and bake for 12 mins.
Place on a cooling wrack. They smell delicious at this point.
While cooling, melt the chocolate in a bain marie then spoon carefully or brush onto the biscuits. Sprinkle with hundreds and thousands and chocolate flakes. Cool/set in the fridge then eat.