Chocolate Spice Biscuits

    42 minutes

    Delicious little round biscuits with a cocoa glaze. The smell always gets me charged for the holidays. The taste puts you in heaven.

    95 people made this

    Serves: 30 

    • 125g butter
    • 1 1/2 cups (330g) white sugar
    • 3 eggs
    • 2 teaspoons vanilla essence
    • 3 cups (375g) plain flour
    • 2/3 cup (80g) unsweetened cocoa powder
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons bicarb soda
    • 1 teaspoon salt
    • 1 cup (125g) chopped walnuts
    • 1 teaspoon ground cloves
    • 1 teaspoon ground allspice
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 4 cups (600g) icing sugar
    • 1/4 cup (30g) unsweetened cocoa powder
    • 1/2 cup (125ml) milk

    Preparation:30min  ›  Cook:12min  ›  Ready in:42min 

    1. Preheat oven to 180 degrees C. Grease baking trays.
    2. Cream the butter, white sugar, eggs and vanilla.
    3. In a separate bowl, stir the flour, 2/3 cup cocoa, baking powder, bicarb soda, salt and spices. Add flour mixture to butter mixture. If too sticky add more flour, if too dry add a little milk. Add nuts and mix with hands. Must be of consistency to roll into little 3cm balls.
    4. After you have dough to handling consistency by adjusting it with either the flour or milk, roll into little balls, place on the baking tray and bake for about 10-12 minutes, biscuits should be firm. Do not overcook. Remove from oven, let rest on the tray for a few moments and remove to wax paper. When cool, ice with cocoa glaze.
    5. To Make Glaze: Combine icing sugar and 1/4 cup cocoa then add about 1/2 cup (125ml) milk. Consistency should be of a glaze. Pour small amount of glaze over each biscuit (about 1 tsp.). Decorate with sprinkles while glaze is still wet.

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    Reviews in English (97)


    I made these for Christmas, and my family raved over them. My boyfriend's Italian mother said that they are the same cookies her old Italian aunts make for wedding spreads. She gave me a tip, that adding a bit of red food dye to the frosting will give it a shinier appearance. Other than that, these cookies tasted perfect, they'll definitely be made again next year.  -  14 Jan 2006  (Review from Allrecipes USA and Canada)


    This Christmas cookie is my favorite and I got the recipe from my mother-in-law. The only difference is hers is chock full of things- nuts, mini chips and raisins. They are awesome. We finish them with frosty white glaze and optional red berry sprinkles or dried cherries. I double the recipe and always use shortening instead of butter. Be prepared to get your hands in this batter to mix it!  -  10 Dec 2008  (Review from Allrecipes USA and Canada)


    I liked these cookies, they are different BUT I didn't like the 'adjusting it with either the flour or milk' once the dough was mixed. I had to adjust a few times and it was messy. I decided to not do the glaze just put them in a ziplock bag with powdered sugar. They were awesome after that. The sugar helped offset the chocolate.  -  14 Dec 2010  (Review from Allrecipes USA and Canada)