- 150 g unsalted butter
- 150 g Fairtrade white caster cane sugar
- 1 medium free range egg yolk
- 275 g self-raising flour
- 100 g dark chocolate chips
Preheat the oven to 190°C, fan 170°C, gas 5 and line 2 baking trays with greaseproof paper. Cream together the butter and sugar. Beat in the egg yolk. Gradually work in the flour using your hands. Knead very well - the mixture will be crumbly at first but with kneading will become smooth and pliable. Once it has become pliable, mix in the chocolate drops.
Roll the dough out onto a floured surface. Using a 5cm round cutter stamp out 28 rounds. Put these onto the lined baking trays.
Bake in the oven for 10-12 minutes. Allow to cool for about 5 minutes and then transfer to a cooling tray.
Cook's tip: chill the biscuit dough once cut out to avoid the biscuits spreading when baked.
To make chocolate cookies replace 30g of the flour with 30g cocoa powder and dredge with cocoa or chocolate powder to serve. To make double choc cookies, use chocolate dough as above and fill with white and milk chocolate chips.