Iced Chocolate Biscuits

    (42)
    35 minutes

    Chocolate biscuits just got a little better! Drizzled chocolate icing makes these more-ish biscuits absolutely to die for. Perfect with afternoon tea.


    39 people made this

    Ingredients
    Serves: 24 

    • 3 cups (375g) plain flour
    • 4 teaspoons baking powder
    • 3/4 cup white sugar
    • 1/4 cup cocoa powder
    • 250g butter, softened
    • 1/3 cup milk
    • 1 teaspoon vanilla essence
    • 1/2 cup chopped walnuts
    • Icing
    • 60g dark chocolate
    • 1 tablespoon butter, softened
    • 1 teaspoon vanilla essence
    • 2 cups icing sugar
    • 1/4 cup hot milk

    Directions
    Preparation:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Preheat oven to 190 degrees C.
    2. Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, white sugar and cocoa. Cream butter and beat into flour mixture. Add 1/3 cup milk, 1 teaspoon vanilla and chopped walnuts. Mix thoroughly with hands until well blended.
    3. For each biscuit pinch off about 1 teaspoon dough. Roll by hand into balls, each about 3cm in diameter. Place on greased baking trays. Do not flatten. Bake about 10 minutes until lightly browned. Remove from baking trays and cool on racks. When cool, drizzle with chocolate icing.
    4. Chocolate icing:

    5. Melt the chocolate over low heat or in the microwave. Cream with 1 tablespoon butter, 1 teaspoon vanilla and 2 cups icing sugar. Gradually beat in hot milk.

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    Reviews and Ratings
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    (42)

    Reviews in English (37)

    by
    73

    Someone stated this recipe was NOT Italian. Ohhhhh it soo is!! I have been looking for it forever and should have, of course, come here first!! My Italian grandmother (from Sicily) used to make dozens of these every year and my Mom-in-law (holder of the recipe) lost it!! It's soo close (minus a dash of cinnamon!)Thank You!  -  17 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    42

    Soooo delicious!!! My husband had an italian themed potluck to go to and gave me like 1 1/2 hrs notice about it. Due to my limited time I had to make a few adjustments. Instead of cocoa powder I used dark cocoa powder and I had run out of vanilla extract but had plenty of almond extract so I used that. They came out so good. I also used the almond extract in the frosting, every one loved the almond flavor with the chocolate and I am sure that the vanilla would have been just as good. Thank you for a delicious recipe!  -  25 Oct 2007  (Review from Allrecipes USA and Canada)

    by
    34

    These are great. The only things I did slightly different are toasting the nuts (it makes a huge difference in both taste and texture), and rather than dribbling the glaze on the finished cookies, I dipped the tops in the bowl of glaze and then set them on parchment paper to firm up. Less waste and mess this way. I think next time I may sprinkle some more finely chopped toasted nuts on top of the glaze, just for looks.  -  30 Nov 2007  (Review from Allrecipes USA and Canada)

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