Bitter after Dinner Bites


Preparation info

  • Difficulty


  • Makes


    Small Biscuits

Appears in

These are very grown-up chocolate biscuits – dark and intensely cocoa-y, with a crunchy topping of demerara sugar to make them just sweet enough. This recipe makes a lot, but they freeze brilliantly, so it’s worth keeping a roll of raw dough in the freezer for next time the need strikes.


  • 120 g unsalted butter, at room temperature
  • 100 g caster sugar
  • 130 g plain flour
  • 30 g cocoa powder
  • a pinch of table salt
  • ¼ tsp bicarbonate of soda
  • 2 tsp milk
  • 80 g very high cocoa content (85% if possible) chocolate, grated or very finely chopped
  • demerara sugar for sprinkling


  1. Cream the butter and caster sugar together in a bowl just until smooth, then add the flour, cocoa powder, salt and bicarbonate of soda. Mix to form a crumbly dough, then add the milk and stir to incorporate.
  2. Mix in the dark chocolate, and stir just enough to distribute it evenly through the dough. Do not work the dough any more than necessary.
  3. Roll the dough into two sausages, each about the girth of a 50p piece. Wrap these tightly in cling film and put in the fridge for at least 1 hour, until completely firm. (At this point you can put one or both of them into the freezer for baking at a later date.)
  4. Heat the oven to 180°C/fan 160°C/gas mark 4. Line two baking trays with baking parchment.
  5. Using a sharp knife, slice the cookies into rounds about 5mm (¼in) thick. Lay them out on the lined baking tray, leaving a little room around each one to allow for spreading.
  6. Sprinkle the tops of the biscuits with demerara sugar, then bake the biscuits, one tray at a time, in the middle of the oven for 8–10 minutes. Because the dough is such a dark brown, it can be difficult to tell when they are baked, so keep a very close eye on them.
  7. Remove from the oven, transfer them to a wire rack and allow to cool completely before serving.