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Chocolate Drops

100g/4oz softened butter

50g/2oz caster sugar

1/2 tsp vanilla essence

90g/3 1/2 oz plain flour

15g/ 1/2oz cocoa powder

100g white chocolate (optional)

1. Cream butter with sugar and essence until light and fluffy.

2. Stir in flour sifted with cocoa

3. Drop 18 to 20 teaspoons of mixture, well apart, on to butter baking tray.

4. Bake just above centre of moderately hot oven (1190C/375F or Gas 5) for 17 minutes.

5. Leave on tray 1 or 2 minutes before transferring to wire cooling rack.

6. Once the Chocolate Drops are completely cold, melt the chocolate in a bowl over a pan of hot water and dip each biscuit into the melted chocolate to half coat it.  Place on rack until the chocolate has set.

6. Store in airtight tin.