Chocolate cream biscuits

Chocolate cream biscuits
Chocolate cream biscuits Photo: Edwina Pickles

The smell of baking wafts from our homecook hero Ros Muirhead's Glebe terrace. Inside, a walnut cake is pulled from the oven and two plum puddings are hanging up to dry. Visitors, it seems, are drawn to the kitchen.


2 cups plain flour

11/2 tsp baking powder

1/2 tsp bicarbonate of soda

3 tbsp cocoa

1/2 tsp cinnamon (or 1 tsp Herbies Sweet Fragrant Spices)

125g butter

1 cup caster sugar

2 eggs


From Laurel Kerosene Recipe Book (via a grandmother)

Sift all dry ingredients. Cream butter and sugar, add eggs and beat well.

Add dry ingredients and mix to a soft dough.

Roll out on a floured board to 5mm thick and cut out with biscuit cutters or put into a biscuit forcer and stamp onto baking paper using the smaller setting. Bake in 230C oven for 7 minutes or until firm.

Join two biscuits together with chocolate butter icing or eat separately.

They can be frozen