• 250 grams soft butter

  • 150 grams caster sugar

  • 40 grams cocoa powder

  • 300 grams plain flour

  • ½ teaspoon bicarbonate of soda

  • 1 teaspoon baking powder


      1. Preheat the oven to 170°C / 325ºF and line a baking sheet with baking paper.

      1. Cream the butter and sugar in a bowl and, when you have a light, soft, whipped mixture, beat in the 40g / one-third cup cocoa powder (sieving if it is lumpy) and, when that’s mixed in, beat in the flour with the bicarb and baking powder. Or just put everything in the processor and blitz, if you prefer.

      1. This mixture is very soft and sticky and it is easier to form the biscuits wearing gloves, but it’s up to you! So… pinch off pieces about the size of a large walnut, roll them into balls, then slightly flatten into fat discs as you place them, well spaced, on your baking sheet; you should get about 12 on at a time.

      1. Bake each batch (you should have 24 biscuits / 2 trays of 12) for 15 minutes; even though the biscuits won’t feel as if they’ve had enough time, they will continue to cook as they cool. They will look slightly cracked on top, and it’s this cosy, homespun look that gives them their charm.

      1. Remove the baking sheet to a cold surface and let it sit for 15 minutes before transferring the biscuits to a wire rack.

Prep time: 20 min

Total time: 40 min


  • Bake the biscuits up to 5 days ahead. Cool and store in an airtight container between sheets of parchment paper.

  • Freeze the cooled biscuits in sealable bags or rigid containers for up to 3 months. Thaw at room temperature.

  • This recipe belongs to Nigella Lawson.

Tip: You can melt some chocolate and pour it on top of them after they are completely cooled and sprinkle with some christmas sprinkles of your choice for more of a festive touch!

Here is the video where she is preparing this recipe!










Enjoy! 🙂

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Check out another Nigella’s Recipe :  Lychee Martini Recipe

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