Cinnamon Chocolate Biscuits (The Edmonds Cook book adapted by moi)


155g of butter
250g of plain white flour
125g of castor sugar
1tsp of cream of tartar
1tsp of baking powder
1/2tsp of backing soda
2tsp of cinnamon
4tsp of cocoa powder
1tsp of golden syrup
2 eggs


Medium - Large Bowl
Kitchen Scales
Small jar/bowl/container to mix the egg(s)
2 baking trays
Baking paper
Rolling pin


  •  Turn oven to on bake to 180 degrees Celsius.
  • Cut the butter into small cubes, place in mixing bowl.  Add flour and rub, rub the butter into the flour between your finger tips until it almost resembles read crumbs and no butter is visible.
  • Add other dry ingredients; sugar, cream of tartar, baking powder, baking soda and cinnamon; only add 2tsp of cocoa and mix. Add golden syrup and continue to mix.
  • Break 1 egg in separate bowl/container and whisk well. Add to dry mixture.
  • Ready to get your hands dirty?  Squish/knead the egg through the dry ingredients. 
  •  If the mixture is still crumbly add the second well whisked egg.  The mixture should look like biscuit dough, yum yum. If it is now too sticky add a sprinkling of cocoa, just a pinch at a time, you don't want it too dry.
  • Sprinkle 1tsp of cocoa on a clear part of the kitchen bench, this is to stop it from sticking to the kitchen bench.
  • Place mixture on top of cocoa and roll it out 1/2 cm thick, not any thinner.
  • Use a glass, cookie cutter, knife, anything you like to cut the biscuits out of the dough.  
  • Place baking paper on a baking tray and in turn place newly formed biscuit dough on baking tray.
  • When the tray is full of biscuit shapes place in oven, leave for 12 minutes, no longer!
  • Pull out and leave to cool, they may be soft but will harden as they cool.
  • You can have them plain or you can put chocolate spread or jam, potentially both between two biscuits or on top of one. Yum...chocolate spread. 

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