These make a great biscuit to dunk in tea. Once baked, they will keep for up to a week but they also freeze well if you choose to save some for another day.
Makes approx 50-60 biscuits.
60g unsalted butter
1 tsp vanilla extract
260g plain flour
1/2 tsp bicarbonate of soda
100g chocolate of your choice (if using milk chocolate, lower sugar to 200g)
optional: 100g pistachios or other nuts, chopped
Beat the butter, vanilla and sugar in a bowl. Add eggs, sifted flour and mix to create a smooth dough. Add in chopped chocolate and nuts. Chill in the fridge for 1 hour.
Preheat the oven to 160*C and grease a baking tray. Knead the dough on a floured surface until smooth. Halve the dough and roll into a log shape of around 30 cm or the length of your baking tray. Brush with milk, sprinkle with sugar and bake in the oven for 20 minutes until firm. Leave to cool completely before slicing diagonally into 1 cm slices. Heat the oven to 140*C, places sliced biscuits on a baking tray and bake for 15 minutes until dry, turning half-way.