This recipe is the milk chocolate version of the white ones that I made here. I wanted to see if they were just as tasty using milk instead of white (definitely) and also I needed some snacks for Truck Festival. For me British summers are all about the festivals. Where else can you cover yourself in glitter, listen to amazing live music and be socially allowed to consume a whole box of wine?! I’ve just been accepted to work at Bestival in September and I am SO excited because the line-up is crazy good.
The only bad thing about festivals is that if you are poor the only food you can afford is pretty rank. There is decent food about but if it costs 3 pints of cider then I won’t be buying it thank you verrrry much. The point is, make some biscuits instead, and then you don’t have to buy food.
6oz caster sugar
½ tsp vanilla extract
8oz self-raising flour
2oz custard powder
1oz cocoa powder
3oz milk chocolate, roughly chopped
Preheat the oven to 170⁰C/ Gas Mark 4. Line 2-3 baking trays with baking parchment. Combine the butter and sugar in a food processor until fluffy.
Add the egg and vanilla and mix well.
Sift in the flour, cocoa and custard powder. Pulse everything together to make a dough.
Roughly chop the chocolate on a wooden board and work into the dough by hand.
Roll the dough into little balls, placed well apart on the baking sheet to allow room for spreading. Flatten the top of the balls lightly with your finger. Bake for 15 minutes or until firm. Cool on a wire rack. (As you might be able to tell from the photos I’m completely crap at following my own recipes and forgot to flatten the balls of dough. It doesn’t really matter though if you forget too because they taste just as good but are simply a tad more spherical in shape…)
Now go out and enjoy the sunshine because knowing England it will probably only last a week and then start snowing.