- Serves: 12-18
- Cook Time: 15 minutes
- Prep Time: 40 minutes
- Effort: easy
For the biscuits
- 75 g plain flour, plus extra for dusting
- 50 g butter, plus extra for greasing
- 25 g caster sugar
- decorations of your choice and coloured icing
For the hot chocolate (per person)
- 200 ml milk
- 50 g dark, milk or white chocolate, chopped
- splash single cream
- 1-2 tsp caster sugar, optional
1. For the biscuits: preheat the oven to 180C/gas 4 and grease a baking tray with butter.
2. Using your fingers, rub the flour and butter together in a large bowl until the mixture resembles fine breadcrumbs. Stir in the sugar and use your hands to bring the mixture together to make a stiff dough - add a splash of water if necessary. Alternatively, you can briefly mix the ingredients together in a food processor.
3. Using a rolling pin, roll the dough out on a lightly floured work surface to a thickness of 5mm and cut into 12-18 fingers, rounds or any shape you like using cookie cutters.
4. Carefully lift the biscuits from the work surface with a palette knife and place on a baking tray spaced evenly apart. Bake in the oven for 8-10 minutes, or until pale golden-brown and cooked through. Remove immediately and leave to cool in the baking tray for a minute before lifting the biscuits onto a wire rack to cool completely. Decorate as desired.
5. For the hot chocolate: pour the milk into a saucepan and add the chopped chocolate and cream.
6. Bring to a gentle simmer, stirring continuously, and cook for 3-4 minutes or until the chocolate is melted and completely smooth.
7. Taste the hot chocolate and stir in a little sugar if necessary. Pour into a cup or mug to serve with the biscuits.
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