Chocolate sparkle biscuits

  • 100g dark chocolate, broken into pieces
  • 115g salted butter
  • 175g soft brown sugar
  • 1 large egg, beaten
  • 2-3 drops vanilla extract
  • 175g self-raising flour
  • 1/2 tsp bicarbonate of soda
  • 2 tbsp caster sugar

Put the chocolate, butter and brown sugar in a bowl over a saucepan of hot water.  Leave for a couple of minutes, then stir when the butter and chocolate have started to melt, and keep stirring until the mixture is smooth, breaking up any lumps of sugar if necessary.

Remove the bowl from the pan and allow to cool for a couple of minutes.  Stir in the egg, vanilla, flour and bicarb, and mix thoroughly.  Put in the fridge and chill until firm (about 20 minutes).  About halfway through this time, set the oven to 200 C/400 F/Gas Mark 6.  Line some baking trays with greaseproof paper.

Put the caster sugar into a shallow bowl or dish.  Roll the dough into walnut-sized balls, flatten gently, and put one side in the caster sugar.  Place on the lined baking trays, keeping them well apart as they will spread.  Bake for 8-10 minutes or until just set.

Cool on the tray for a couple of minutes when they are removed from the oven, then transfer to a wire rack to cool completely.  Store in an airtight container, or freeze for up to a month.

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