I have this lovely friend, Kerryn, who also happens to be a wonderful cook. She always bakes for the school’s cake stalls, and her stuff always sells out first. I’ve been buying her chocolate biscuits from school fundraisers for years, and they’re always delicious. Now Kerryn is not just a fabulous cook, she’s a very generous one. When I asked for the recipe, she not only wrote it out for me, but accompanied it with another batch of biscuits. What a sweetheart!
This recipe works just as well with gluten free flour as it does with normal flour, and you can substitute a dairy free alternative for the butter. I’m not gluten free or dairy free, and neither is anyone in my family, but these are the best chocolate biscuits I’ve ever tasted. They’re fudgy and densely chocolatey and they’re just as good after a fancy dinner with coffee as they are for a school lunchbox treat.
This is such a simple recipe that older children can make it by themselves. Younger children can help out by rolling the dough into balls. Try making a batch. I have no doubts that you’ll love them, and I’m pretty sure that these will be making an appearance at your school cake stalls next year!
1 cup plain flour (or gluten free alternative)
2 tablespoons cocoa
1/2 cup of butter (or dairy free alternative)
1/3 cup caster sugar
1 tablespoon of icing sugar
1/4 teaspoon of vanilla
Preheat the oven to 180 degrees celcius.
Cream the butter, sugars and vanilla.
Add the flour and cocao and mix together.
Roll into balls, then pop them on a greased tray and bake for 10 to 15 minutes. Keep checking after 10 minutes, and if in doubt, pull them out early so they stay nice and fudgy in the centre.
Do you have a favourite cake stall recipe? Tell us about it in the comments below!