300g self-raising flour
30g cocoa powder
250g unsalted butter (room temperature)
125g caster sugar
Preheat the oven to 170C.
Sieve the flour and cocoa powder and set it aside.
Cream the butter and sugar till light and pale in colour. (I did this in a food processor and then just added the flour and cocoa, it forms a dough itself after a little mixing)
Mix in flour mixture, it might look like it needs liquid, but keep working the ingredients in and it will form a dough.
Roll into walnut-sized balls and arrange these on the baking sheets.
Flatten these balls with the back of the fork.
Bake for 5 mins at 170C and then turn the temperature down to 150C for a further
The biscuits should feel firm on top although not hard. Remove from the oven and transfer to cool on wire rack, before storing in air-tight container.