• 150g unsalted butter
  • 150g white caster cane sugar
  • 1 medium free range egg yolk
  • 275g self-raising flour
  • 100g dark chocolate chips


  1. 1

    Preheat the oven to 190°C/gas mark 5 and line two baking trays with greaseproof paper. Cream together the butter and sugar. Beat in the egg yolk and gradually work in the flour using your hands. Knead very well until it becomes smooth and pliable. Mix in the chocolate chips.

  2. 2

    Roll the dough out on to a floured surface. Using a 5cm round cutter, stamp out 28 rounds. Put these on to 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.

Nutritional Details

Each serving provides
  • Energy 440kj 105kcal 5%
  • Fat 5.4g 8%
  • Saturates 3.1g 16%
  • Sugars 6.3g 7%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1905kj/455kcal

Each serving provides

12.5g carbohydrate 0.6g fibre 1.2g protein

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