Ingredients
The following ingredients have 18 Servings
- 100 g / 4oz Butter (softened or margarine)
- 100 g / 4oz Caster sugar
- 100 g / 4oz Self raising flour
- 25 g / 1 oz Cocoa powder (preferably Bournville)
- 20 Chocolate chips/pieces (optional)
- Plate of porridge oats for coating
Instruction
- Pre-heat the oven to 175°C.
- Grease 2 baking sheets.
- Cream the butter/margarine and sugar together with an electric whisk until pale.
- Using a wooden spoon, mix in the sifted flour and cocoa until they form a paste.
- Shape into small walnut sized balls (should make 15 - 20). I use a couple of teaspoons but you can just use your hands if you wish.
- Roll the balls in the plate of oats to coat.
- Place the balls on the baking sheets and press down with a fork on each one.
- Decorate with a chocolate chip if wished.
- Put in the oven and bake for 14 - 15 minutes.
- When ready leave for a minute and then transfer the biscuits with a palette knife to a wire rack.
