With school holidays on this is a good recipe to get the kids busy in the kitchen. The highlight is the drizzle of chocolate icing followed by the kids being heavy handed with the sprinkles. Essie made these with me earlier in the week and she felt so proud of her beautiful ‘prinkly cookies’.
If you have a food processor then all the base ingredients can just go straight in together and then blitzed. I used the mixmaster to beat the butter and sugar together before mixing in remaining ingredients.
This is from Nigella Lawson’s ‘Nigella’s Christmas’ and she suggests wearing disposable vinyl gloves to roll out each biscuit but I found that unnecessary.
christmas chocolate biscuits
(slightly adapted from Nigella Lawson’s ‘Nigella’s Christmas’)
250g unsalted butter, softened
150g caster sugar
40g cocoa powder
300g plain flour
1/2 teaspoon bicarbonate of soda
1 teaspoon baking powder
2 tablespoons cocoa powder
175g icing sugar
60ml boiling water
1 teaspoon vanilla extract
Preheat the oven 170 degrees. Line a baking tray with baking paper.
Cream butter and sugar together until light and fluffy. Add the sifted cocoa powder, flour, bicarb and baking powder. Mix to combine then roll into balls about the size of a large walnut and place on the baking tray, allowing space to spread.
Bake for 15 minutes then cool on the tray. The cookies might look like they are under done when you pull them out but they will continue to cook as they cool.
In a saucepan whisk together all the topping ingredients, except the sprinkles, over a low heat until everything is combined and smooth. Drizzle over the cooled cookies and decorate with sprinkles.