Chocolate cream biscuits
Photo: Edwina Pickles
The smell of baking wafts from our homecook hero Ros Muirhead's Glebe terrace. Inside, a walnut cake is pulled from the oven and two plum puddings are hanging up to dry. Visitors, it seems, are drawn to the kitchen.
- 2 cups plain flour
- 11/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 3 tbsp cocoa
- 1/2 tsp cinnamon (or 1 tsp Herbies Sweet Fragrant Spices)
- 125g butter
- 1 cup caster sugar
- 2 eggs
From Laurel Kerosene Recipe Book (via a grandmother)
Sift all dry ingredients. Cream butter and sugar, add eggs and beat well.
Add dry ingredients and mix to a soft dough.
Roll out on a floured board to 5mm thick and cut out with biscuit cutters or put into a biscuit forcer and stamp onto baking paper using the smaller setting. Bake in 230C oven for 7 minutes or until firm.
Join two biscuits together with chocolate butter icing or eat separately.
They can be frozen
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