This is a Nigella recipe. I didn't read it properly first time and got them wrong. This is a baking crime because it has to be one of the easiest biscuit recipes on this planet. It also has hardly any ingredients.
Nigella thinks they are a "chic accompaniment to a tub of good vanilla ice cream." My needs are simpler and I think they are the perfect, in significant quantities, with a cuppa.
You will need a couple of baking sheets and either grease these or cover with baking parchment (I did the latter). Makes 35 if you like small biccy wocs like Nige. Makes 24-30 if your walnuts are a bit bigger (this makes sense later).
- 250g (yes that's a whole slab) of unsalted butter at a squidgy-ish room temperature
- 125g sugar (Nige uses caster but I use cheaper unrefined granulated - not sure it makes a jot of difference)
- 300g self-raising flour
- 30g cocoa
- If your oven takes a long time to heat up, turn it on to 170˚C or 150˚C for a fan oven. If you have a super speedy oven then wait until after your mixture becomes a dough.
- Chop your butter up and then whack it in a mixer with sugar until it is pale soft and creamy. This means mixer at full speed, scraping the sides occasionally and waiting until it's properly pale and light and creamy. It is possible to this by hand and if you do you may well eliminate bingo wings.
- Sieve the flour and cocoa onto your creamy yumminess and then mix at a slow speed.
- Have faith.
- It will become a dough before your very eyes.
- Don't overdo this bit. As soon as it has become recognisably a dough you can stop mixing.
- Grab a walnut-sized bit of dough and roll in your palms to make a walnut-sized ball and place on your baking sheet. Repeat until all the dough has been used
- Space the dough balls out a little bit on the baking sheet because they spread whilst cooking (not a lot, but you don't want them all joining up in the oven.)
- Take a fork and squish your balls leaving tine shaped indentations. This is the bit I didn't do first time and it turns out to be important!
- Pop in the oven for five mins and then turn oven down to 150˚C or 140˚C for fan oven.
- Leave in for a further 15 mins.
- Use a palette knife to carefully move the biscuits onto a cooling rack.
- Store in airtight container.
- These are freezable but will keep in a tin for quite a few days (if they last that long).