or Just Plain Yummy

a chocoholics delight

- just plain yummy with a hot chocolate



60 g Besan Flour

122 g Butter

8 g Cocoa

85 g Potato starch

85 g Brown sugar

20 g Water

~75 g Milk chocolate for squiggles


Preheat oven to 150o C.

Line two baking trays with baking paper.



Place all other ingredients into the TM bowl.

Mix for 1 min at speed 4.

Ensure all ingredients are fully incorporated.

Stand Mixer

Sift together the cocoa, the besan flour and the potato starch.

Cream butter & sugar until light & fluffy.

Mix in the water. 

Add the sifted flour mix.

Mix until the flour is completely incorporated.


This is a wet dough & the resulting biscuits are crunchy. You can either; transfer the mix to a piping bag & pipe the biscuits or cool the mixture in the fridge & then take teaspoons of the dough & roll it into balls.

The dough will spread during baking so ensure you have left sufficient room between each dough blob (piping bag) or dough ball. There will be ~36 biscuits if the blobs or balls are ~10 g each. I spaced them on the baking trays in a 6 x 3 configuration.   

Bake the biscuits at 150 C for 10 mins & then turn the oven down to 100 C. Bake for an additional 20 mins.

Take out of the oven & allow to cool. Are the biscuits crunchy? Test this by breaking one in half. If not put them back in the oven at 100 C for a little longer. The drying out of the biscuits is important to get rid of the raw besan flour aftertaste. 


Allow the biscuits to cool on the trays. Move the biscuits closer together. Melt some milk chocolate. Using a fork, dip the ends into the molten chocolate & flick the chocolate on to the top of the biscuits. Once the chocolate has set store them in an airtight container & hide them.