INGREDIENTS
For the Biscuits
- 115 g Block Margarine or Butter (at room temperature)
- 50 g Caster Sugar
- ½ tsp Vanilla Extract
- 130 g Self-raising Flour (see Self-raising Flour note below)
- 30 g Hot Chocolate Powder
For the Butter Cream
- 50 g Block Margarine or Butter (at room temperature)
- 100 g Icing Sugar
INSTRUCTIONS
- Pre-heat your oven to 180°c (160°c for fan-assisted ovens or Gas Mark 4) and grease a couple of baking sheets with a little butter/margarine. Set aside.
- In a large bowl, cream the butter/margarine, 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 sheet with a bit of space between them. Flatten each ball lightly with a fork.
- Bake in your pre-heated oven for 12-15 minutes until the appear dry on top. Leave to cool a little on the baking sheets, before transferring to a wire rack to cool completely.
- Mix the butter/margarine and icing sugar to form the butter cream. Once the biscuits are completely cool, pipe or spread a little butter cream onto half the biscuits and sandwich together with the other halves.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Self-raising Flour:
Don't have self-raising flour? For this recipe, simply whisk together 130g (1 cup minus 2 teaspoon) plain flour and 1¾ teaspoons baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.Hot Chocolate Powder:
Hungarian Chocolate Biscuits use hot chocolate powder, as opposed to cocoa powder. Hot chocolate powder usually has powdered milk and sugar added to it, so you can simply add hot water to it for a quick mug of hot chocolate. This means it's a little sweeter and a little less chocolatey than using straight-up cocoa powder. If you prefer a deeper chocolate flavour, you can of course use cocoa powder instead.Tried this recipe?
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