Prep time: 15 min

Cook Time: 10 minutes

Yield: 9 Servings

• 150g  butter
• 150g  golden caster sugar
• 1 egg yolk
• 250g  self-raising flour
• 25g  cocoa powder
• 100g  plain dark, milk or white chocolate,broken into squares

• Cream the butter and sugar together until pale and fluffy.  Add the egg yolk, then sift in the flour and cocoa powder.
•  Mix together until a firm dough is formed.  Knead lightly on a floured surface, wrap and chill for 20 minutes to firm up.
• Roll out one-quarter of the dough on a sheet of nonstick baking paper and cut out 9 circles, using  2 inches cookie cutter.
• Put a square of chocolate on top of each circle of dough.  Roll out another quarter of the remaining dough.
• Cut out 9 circles again, then use these to sandwich the chocolate squares, pressing the edges well to seal.
• Transfer the paper and biscuits to a baking sheet.  Repeat with the remaining dough.
• Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 10 minutes.  Cool for 10 minutes, before transferring to a wire rack.

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