Ingredients

• 225 gm. plain flour

• 225 gm. butter at room temperature

• A few drops (3-4)of vanilla extract

• 120 gm. caster sugar

• 30 gm. cocoa powder

• A pinch of salt

• 30-40 gm. dark chocolate (optional-see notes below)

Instructions

1. Pre-heat oven to 350?F or 180?C (10?C less in fan oven), gas mark 4.

2. Place butter sugar and vanilla essence in a bowl and beat until smooth and creamy.

3. Sift flour, cocoa powder and salt into the bowl and fold it in. Knead it very gently to make a smooth dough.

4. Roll it out into a thick cylinder.

5. Slice into even size pieces of the size you want and make into balls.

6. Flatten each ball and place on a greased baking tray or baking paper. Keep them apart, leaving about 2-3 cm. space all around, for the biscuits to spread.

7. Bake in the centre of a hot oven for 10 minutes. They rise a little and then go down. Biscuits must not be overcooked or they will get bitter.

8. Allow to cool on the tray for 2-3 minutes. This make them crisp.

9. Transfer to a wire rack.

10. Cool and store in an airtight box.

Notes

• Melt the plain chocolate by placing it in a bowl which is then placed in another bowl of gently simmering water.

• When biscuits are completely cool, sandwich biscuits pairs with melted chocolate.