Real Talk. When I get my period, my first thought is reenacting Liz Lemon from 30 Rock (see below). My second thought is chocolate. Most of the time, any chocolate will do. However, sometimes when I’m desperate for immediate chocolately-relief, I will stop what I am doing and bake something. This time round, I had few ingredients in the house, but I remembered seeing a basic recipe for chocolate cookies in Tanya Burr’s book (which I adore and have used previously to make rhubarb muffins).
The recipe Tanya uses is Mary Berry’s chocolate fork biscuits. I’m not going to lie, they weren’t great. Maybe I over-mixed them, maybe I over-baked them, or perhaps I needed to add a bit more milk. In any case, I found them to be powdery, almost like a badly made mug cake. But, they did satisfy my chocolate craving, and that is the key message for today. Moreover, they were super easy and quick to make! I would recommend that you try to make these yourself and perhaps you will have better luck than I did.
100g. unsalted butter, softened
50g. golden caster sugar
150g. self-raising flour
25g. cocoa powder
splash of milk
Preheat the oven to 180C.
In a bowl, cream together the butter and sugar until light and fluffy.
Add the flour and cocoa powder and mix until well combined. Add a splash of milk if the mixture is too crumbly (mine was).
Roll the dough into small balls (I made 12). Transfer them to the baking tray and press each ball down with a fork to flatten.
Bake 10-12 minutes and cool on a wire rack.