Chelsea

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Mocha Biscuits

By Chelsea Sugar
Mocha Biscuits
24 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 10 mins
  • Serves
    24
Ingredients

    1¾ cups plain flour
    1 cup Chelsea Dark Cane Sugar
    1 Tbsp cocoa
    2 tsp coffee powder
    125g butter, roughly chopped
    1 egg
    Extra plain flour, for kneading
    Extra butter, melted, for greasing
    ¼ cup Chelsea Demerara Sugar

Method

    Put flour, dark cane sugar, cocoa and coffee powder in a food processor and process for 30 seconds or until combined. Add butter and process until mixture resembles fine breadcrumbs. Add egg and process until a dough forms.
    Turn out dough onto a lightly floured surface and knead until smooth.
    Halve dough and form into 2 rounds. Wrap in plastic wrap and refrigerate for 30 mins or until firm.
    Preheat oven to 180°C conventional (or 160°C fan-forced). Grease two oven trays with melted butter and line each with baking paper.
    Roll out one round of dough between two sheets of baking paper until 3mm thick. Using a 7cm biscuit cutter, cut out 12 rounds from dough. Put on one prepared tray.
    Repeat with remaining dough.
    Sprinkle Demerara sugar on each round, pressing into dough.
    Bake for 10 mins or until firm to the touch. Transfer to a wire rack to cool completely. Serve or package as gifts.

    Note: If you don’t have a food processor, combine the dry ingredients in a bowl. Rub the butter into the mixture with your fingertips until it resembles fine breadcrumbs. Add egg and stir until it forms a dough, then continue with the recipe.

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