Chocolate Dipped Christmas Biscuits

For the biscuits:

  • 100g/3½oz unsalted butter, softened at room temperature
  • 100g/3½oz caster sugar
  • 1 free-rang egg, lightly beaten
  • 1 tsp vanilla extract
  • 275g/10oz plain flour

To decorate:


For the biscuits:

  1. Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof paper.
  2. Cream the butter and sugar together in a bowl until pale, light and fluffy.
  3. Beat in the egg and vanilla extract, a little at a time, until well combined.
  4. Stir in the flour until the mixture comes together as a dough.
  5. Wrap in clingfilm and chill for 30min.
  6. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in.
  7. Using biscuit cutters to cut biscuits out of the dough and carefully place onto the baking tray
  8. Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack.

To Decorate

  1. Set a heatproof bowl over a pan of boiling water, taking care to ensure that the water does not touch the bottom of the bowl
  2. Into the bowl, put 100g of milk chocolate couverture and stir until it melts
  3. Once it has fully melted, take this off the heat and stir in the remaining 50g of milk chocolate buttons.  Set aside.
  4. Take each biscuit and dip into the chocolate, then place on a rack and sprinkle with chopped hazelnuts
  5. Leave on the rack to cool and set, then enjoy!

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