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Chocolate cream biscuits

Photo: Edwina Pickles

Time
1-2 hours
Difficulty
Medium
Special options

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.

Ingredients

  • 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

Method

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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