Easy Chocolate Biscuits Recipe – Cocoa & Golden Syrup Delight

Last Updated on 2 months by Neha Deshmukh

Easy Chocolate Biscuits Recipe – Cocoa & Golden Syrup Delight

Hey everyone! If you’re anything like me, a good biscuit dunked in chai is pure happiness. I’ve been making these chocolate biscuits for years – I first stumbled upon a version of this recipe when I was trying to recreate my grandmother’s special treats, and it’s been a family favourite ever since. They’re wonderfully crisp, intensely chocolatey, and that golden syrup just adds a little something special. Let’s get baking!

Why You’ll Love This Recipe

These aren’t just any chocolate biscuits. They’re a delightful blend of textures – a satisfying snap with every bite, followed by a melt-in-your-mouth chocolate filling. Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker. Perfect for an afternoon treat, a little something to share with friends, or even a homemade gift. You’ll love how quickly they disappear!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup all purpose flour (maida) – about 120g
• ¼ cup unsalted butter – 57g
• ⅓ cup sugar – 67g
• ¼ teaspoon baking soda – 1g
• 1 teaspoon baking powder – 4g
• 1 tablespoon cocoa powder – 7g
• ½ teaspoon vanilla essence – 2.5ml
• 1 teaspoon golden syrup or honey – 7ml
• 2-3 tablespoons cold milk – 30-45ml
• Sugar for sprinkling
• ¼ cup butter (filling) – 57g
• ⅓ cup icing sugar (filling) – 67g
• 1 teaspoon cocoa powder (filling) – 4g

Ingredient Notes

Let’s talk ingredients for a moment, because a few little things can make a big difference:

• Golden Syrup/Honey: I absolutely love the subtle flavour golden syrup adds, it’s a bit more complex than just plain sugar. If you don’t have golden syrup, honey works beautifully too!
• Cocoa Powder: Don’t skimp on the cocoa powder! A good quality cocoa powder will give you a richer, more intense chocolate flavour. I prefer using Dutch-processed cocoa for a smoother, less acidic taste.
• Maida Flour: All-purpose flour (maida) is what gives these biscuits their lovely, delicate crumb. Make sure it’s fresh for the best results. Sifting it is key to a light texture!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 155°C (310°F). It’s important to have a consistent temperature for even baking.
2. Sift together the flour, baking soda, baking powder, and cocoa powder into a bowl. This gets rid of any lumps and ensures everything is nicely combined.
3. In a separate bowl, cream together the butter and sugar until it’s light and fluffy. This takes a bit of elbow grease (or a good electric mixer!). Then, mix in the vanilla essence and golden syrup (or honey).
4. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Don’t overmix! Then, add the cold milk, one tablespoon at a time, until a soft dough forms.
5. Lightly flour a clean surface and roll out the dough to about 3mm thickness. Use a knife to cut out rectangular biscuit shapes.
6. Place the biscuits on a baking tray lined with parchment paper. Prick each biscuit a few times with a toothpick – this prevents them from puffing up too much. Sprinkle with a little sugar.
7. Bake for 14-15 minutes, or until the edges are crisp and golden brown.
8. Let the biscuits cool completely on a wire rack. While they’re cooling, prepare the filling.
9. For the filling, simply cream together the butter, icing sugar, cocoa powder, and vanilla essence until smooth and fluffy.
10. Once the biscuits are completely cool, sandwich two biscuits together with a generous spoonful of the chocolate filling. Press gently to set.

Expert Tips

• Don’t Overbake: Overbaked biscuits will be dry and brittle. Keep a close eye on them!
• Cold Butter is Key: Using cold butter for the filling helps it hold its shape.
• Parchment Paper: Always use parchment paper to prevent sticking and make cleanup a breeze.
• Resting the Dough: If the dough is too sticky, wrap it in cling film and chill it in the fridge for 15-20 minutes. This will make it easier to roll out.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and use maple syrup instead of honey.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. You might need to adjust the amount of milk slightly to get the right dough consistency.
• Spice Level: Add a pinch of cinnamon or cardamom to the dough for a warm, fragrant twist. My friend, Priya, swears by a tiny bit of nutmeg!
• Festival Adaptations: These biscuits make lovely gifts during Diwali or Christmas. Package them in a pretty box with a ribbon for a personal touch.

Serving Suggestions

These biscuits are perfect with a cup of masala chai, a glass of cold milk, or even a scoop of vanilla ice cream. They’re also great for a little afternoon pick-me-up.

Storage Instructions

Store the biscuits in an airtight container at room temperature for up to 5 days. They’ll stay crispest if stored in a single layer.

FAQs

Let’s answer some common questions:

• What type of cocoa powder works best in this recipe? Dutch-processed cocoa powder gives a smoother, less acidic flavour, but natural cocoa powder will work too.
• Can I use brown sugar instead of icing sugar in the filling? You can, but the filling will be a bit grainier and have a slightly different flavour. Icing sugar is best for a smooth, creamy filling.
• Can I make the biscuit dough ahead of time? Yes! You can make the dough a day in advance and store it in the fridge, wrapped in cling film.
• How do I prevent the biscuits from spreading during baking? Pricking the biscuits with a toothpick helps prevent them from puffing up too much. Also, make sure your oven is properly preheated.
• What is the best way to store these biscuits to keep them crisp? Store them in an airtight container at room temperature, in a single layer if possible.

Enjoy baking (and eating!) these delicious chocolate biscuits. Let me know how they turn out in the comments below!