Rich Chocolate Biscuits

With both cocoa and chopped up chocolate, these are really chocolatey. Crisp outside, softer in the middle. Perfect with a cup of tea, coffee or a glass of milk.

1. 1

   Blitz the chocolate in a food processor or mini chopper until quite fine (but not to a paste). Alternatively, you can grate it by hand.
   Cream together the butter and sugar for at least two minutes, then beat in the egg and the vanilla extract.
   Sift in the flour, cocoa powder and bicarbonate of soda, then add the finely chopped chocolate, and mix in well until it comes together into a dough. It may seem dry and crumbly at first as if it needs liquid adding, but keep going and it will come together. Bring together into a ball, wrap in cling film, flatten and chill in the fridge for 30 minutes to an hour.
   Sift a little plain flour and cocoa powder on the work top, divide the dough in two (I just find it easier to roll a smaller amount) and roll out to about 5mm thickness.
   Cut out biscuits using your choice of cutter (I got 30 biscuits using 6 cm square / round fluted cutters) and place them on a lined baking sheet(s), a couple of cm apart.
   Sprinkle generously with demerera sugar.
   Return to the fridge for 10 minutes while you preheat the oven to 180 degrees C.
   Bake for 10 minutes (smaller / thinner ones may only take 8 minutes, larger ones may need 12 minutes).
   Leave on the baking sheet(s) for at least 5 minutes, then move to a wire rack to cool completely. Or eat (at least one!) while still warm. They are delicate, so be careful when moving them.