The biggest problem with this recipe is just how much of the chocolate (and the dough) you’ll want to eat while making the biscuits!
A stand mixer is ideal if you have one, but a bit of elbow grease will be fine if you’re in the mood for a workout. The salt is important to balance out the sweetness of the chocolate.
- 220g softened butter
- ¾ cup of brown sugar, tightly packed
- ½ cup white sugar
- 1 egg
- 1 tbsp vanilla extract
- 2 ⅓ cups flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups of chopped Whittaker’s Honey Nougat & Almond (about a block and a quarter, then use the rest of decorating)
1. Pop the softened butter and both lots of sugar into a large bowl and cream together until light and fluffy. This will take between four and five minutes and you may need to scrape down the sides a couple of times.
2. Beat in the egg and the vanilla extract.
3. Sift the flour, baking soda and salt together then gradually add it to the sugar mixture.
4. Mix through the chopped Whittaker’s Honey Nougat & Almond.
5. Place the dough on a piece of baking paper before wrapping it and rolling it into a large sausage then placing it in the fridge for four hours. (Overnight is even better if you can).
6. Preheat the oven to 180c while slicing the roll of dough to your desired thickness and spacing evenly on baking paper. You may need to bake these in two batches.
7. Bake for about 10 minutes. When done, you’ll notice the edges are perfectly golden while the centre is more pale.
8. As soon as the biscuits come out of the oven, place another piece of Whittaker’s in the centre of each one, and let them stand for a couple of minutes before moving them to a wire rack and sprinkling with a very small amount of flaky salt.