Chunky chocolate biscuit

Quite a lot has been happening in this household lately and I felt in need of some serious comfort and restorative baking.  These biscuits are an adaptation of my chocolate, oat and almond cookies that I posted some time ago.  This time spelt flour comes into play and gives the biscuit a delicious crumb.

My eldest is now off from school for the summer and so we baked these together, the three of us, piled up at the worktop.  I was very happy indeed when she shouted “Yippee, this is fun, and I am not at school this time”.  A reference, I have no doubt, to the fact that since she started school she usually comes home to something that her younger sister and I have baked together,  but the three of us haven’t had much time in the kitchen together lately.

Making these biscuits went a little way to righting that wrong.

Makes about 12 large biscuits.

100g softened butter
100g soft brown sugar
1 egg
1 tsp vanilla extract
75g plain flour
50g spelt flour
50g ground almonds
25g cocoa powder
2 tsp baking powder
100g good quality dark chocolate, chopped into chunks


Preheat the oven to 180°c, gas mark 4, or use the baking oven of a three or four oven Aga.

Beat the butter and sugar together until fluffy and light.  Add the egg and the vanilla extract and beat well.  With a large metal spoon stir in the flours, baking powder, almonds and cocoa powder.

Place heaped dessertspoonfuls of the mixture onto lightly greased baking sheets and cook in the centre of the oven for 12-14 minutes.  Take out of the oven and leave to cool for a minute or two before lifting onto a wire tray.  They are delicious eaten still warm from the oven but they taste good the next day too, should you have any left.

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15 thoughts on “Chunky chocolate biscuit”

  1. Hope whatever has been going on is now over and you can all enjoy the summer holidays. The biscuits sound scrumptious.

    How is your veg coming along and what have you been harvesting recently? All of our potatoes got blight a few weeks ago, so our yield is rather low. We’re living off courgettes at the moment and still waiting for 1st crop of broad beans.

    1. Oh Choclette, sorry to hear about your potatoes, we have escaped so far. In fact I harvested the first of your purple potatoes the other day and we really enjoyed them, roasted with a couple of golden beet, which appeared between the weeds. Mr OC commented that they taste like potatoes used to taste. We planted our broad beans last autumn and they managed to survive the winter and freezing conditions, and although not the best harvest we have ever had we really enjoyed them, but they are now over. Our runner beans have been disappointing, but my mum’s have thrived so we have had a few of hers and a friend had better results from a few of our spare plants and we had a meal from those too. The tomatoes are ripening and they are deliciously sweet. We had a bit of calabrese but then the deer managed to scale our fence and have eaten all the sprouts, red cabbage and the remaining calabrese plants. But if I am honest the weeds have been terrible this year and we have not spent enough time battling them and consequently they are currently winning the battle for the plot. If it was an allotment we would have been asked to leave by now!

  2. Kath – is this a good or a bad thing that the potatoes taste like they used to? Just thinking about the grey flinty mash they used to serve at school!

    1. Choclette, definitely a good thing. I think he was thinking of potatoes straight out of the garden onto the plate, rather than school dinner potatoes, but then he does have fond memories of school dinners and is always telling the girls about chocolate sponge with chocolate custard!

  3. Pingback: Spelt, almond and chocolate biscuits | The Ordinary Cook

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