Granny has this drawer in her kitchen. This particular drawer is quite special. It’s the drawer that if organised, could form an entire series of cookbooks. It could only be described as Granny’s Recipe Drawer. These Hungarian Biscuits is one of – what is likely thousands! – recipes stashed away in that drawer.
Despite a bit of Goolging, I can’t seem to find much information on the origin of these biscuits. I’m not sure if they are even native to Hungary! But Granny tells me she first came across this recipe when she was working one of her first jobs in a small cafe, local to where she grew up. These Hungarian Chocolate Biscuits were one of their big sellers, and with good reason. Lovely little biscuits, both enjoyable with or without the butter cream filling – easy to make with ingredients you’ve likely already got in your cupboards!
Granny’s Top Tips.
♥ If you prefer a stronger chocolate flavour, swap out the drinking chocolate with cocoa powder.
♥ For a matching chocolate butter cream, replace 30g of icing sugar from the butter cream with 30g of drinking chocolate.
- 115g Butter (at room temperature)
- 50g Caster Sugar
- 1⁄2 tsp Vanilla Extract
- 130g Self-raising Flour
- 30g Drinking Chocolate
- 50g Butter (at room temperature)
- 100g Icing Sugar
- Pre-heat your oven to 180°c and grease a couple of baking trays with a little butter.
- In a large bowl cream the butter, sugar and vanilla extract until light and fluffy.
- Gradually add the flour & drinking chocolate a little at a time until the mixture forms a paste.
- Divide into small balls (about a teaspoon-tablespoon per biscuit) and place onto your pre-greased baking tray with a bit of space between. Flatten eat ball lightly with a fork.
- Bake for 12-15 minutes until the appear dry on top.
- Allow to cool on a wire rack. Mix the butter and icing sugar to form the butter cream and once the biscuits are completely cool, pipe or spread a little butter cream onto half the biscuits and sandwich together with the other halves.