Wholemeal chocolate thins - recipe

Ingredients

Recipe , Chocolate , Biscuits , Wholemeal , Chocolate thins

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1

Preheat the oven to 190°C (fan 170°C, gas mark 5).
2
Cream together the butter and sugar until light and fluffy. Mix in the flour and cocoa just until a soft dough is formed. Leave to chill for approximately fifteen minutes.

For this step you'll need:
- 50g Unrefined golden caster sugar
- 125g Plain wholemeal flour
- 25g Cocoa powder
3

Roll the dough into 14 even sized balls and place onto a greased baking tray or tray lined with non-stick baking parchment. Press each ball down gently with a fork – if the mixture starts to stick it may be easier to dip the fork in flour each time first.
4

Bake for 15 minutes. Leave to cool on the tray before transferring to a wire rack to cool completely. Dust lightly with icing sugar before serving

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