Whats a good chocolate biscuit recipe? Like the home made type grandmas make ^^ ?

I really want to make some biscuits! Also, my oven isn't fan forced if it helps. Thanks in advance ^^Whats a good chocolate biscuit recipe? Like the home made type grandmas make ^^ ?
SHORTBREAD CHOCOLATE COOKIES





1 c. butter


1 c. sugar


1 egg yolk


2 c. flour


1 tsp. vanilla


1/2 tsp. baking powder


1 lg. chocolate bar


1/2 c. chopped pecans





Preheat oven to 350 degrees. Cream together butter and sugar. Add egg yolk, vanilla, flour and baking powder and mix. Spread on large cookie sheet. Bake 20 minutes or until lightly brown. Top with chocolate bar and spread as it melts. Top with nuts.





CHOCOLATE TIPPED SHORTBREAD COOKIES





1 1/2 c. butter, softened


1 c. conf. sugar


1 tbsp. vanilla


2 2/3 c. flour


1/4 c. gran. sugar


1 (12 oz.) pkg. milk chocolate chips


1 tbsp. shortening





Beat butter, confectioners sugar and vanilla in a large bowl with electric mixer until fluffy. Gradually beat in flour until well blended. You can either put the dough in a cookie press and with decorator tips make cookies approximately 2 1/2'; long, or you can shape dough into 2 1/2'; x 1/2'; sticks. Place on ungreased cookie sheets. Flatten 3/4 of each cookie lengthwise with tines of a fork to 1/4'; thickness. Bake at 325 degrees for 12 to 15 minutes until firm but not brown.


Combine chocolate chip morsels and shortening. Microwave on medium or gently heat on the stove until chocolate melts. Dip tips of cookies in chocolate and place on waxed paper until firm.





SHORTBREAD CHOCOLATE CHIP COOKIES





2 c. butter


2 c. powdered sugar


2 tbsp. vanilla


1/2 tsp. salt, optional


4 1/2 c. flour


1 c. semi sweet chocolate chips (mini chips work well)





Cream butter and confectioners' sugar. Add vanilla, salt and flour until well blended. Stir in chocolate chips. Shape into 1 inch balls. Flatten to 1 1/2 inch rounds with fork. Bake at 350 degrees for 15 minutes. Sprinkle with powdered sugar. NOTE: Bottom of cookie should be light brown. Don't let them get dark or they will be hard.





Shortbreads:





1 1/2 cups (195 grams) confectioners (powdered or icing) sugar


3/4 cup (60 grams) Dutch-processed cocoa powder


2 1/4 cups (315 grams) all-purpose flour


3 tablespoons (25 grams) cornstarch


1/2 teaspoon salt


1 1/2 cups (340 grams) unsalted butter, room temperature


1 1/2 teaspoons (6 grams) pure vanilla extract


2 tablespoons (8 grams) instant espresso powder





Garnish:





3 ounces (75 grams) white chocolate, coarsely chopped


1 teaspoon vegetable shortening





Preheat oven to 325 degrees F (165 degrees C). Lightly butter (or spray with Pam) a 15 x 10 inch (38 x 25 cm) baking pan.





In a small bowl, sift the confectioners sugar with the cocoa powder. Set aside.





In another bowl, sift the flour, cornstarch and salt together. Set aside.





In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about one minute). Add the sugar and cocoa mixture and beat until fully incorporated (about 2 minutes). Add the vanilla and espresso powder and beat until incorporated. Then add the flour mixture to the butter mixture and beat until the dough just comes together.





Spread the dough over the bottom of the prepared pan and gently press the dough, with your fingertips or the back of a spoon, to form an even layer. Then, with a sharp knife, score the top of the shortbread into approximately 3 inch x 1 inch (7 x 2.54 cm) fingers. Bake for 12 to 15 minutes, or until the top is dry and a toothpick inserted in the center comes out clean. Remove from the oven and place on a wire rack to cool. While the shortbread is still warm, re-cut the shortbread into fingers. Cool completely before removing from pan.





If you want to garnish the shortbread fingers with white chocolate; in a small heatproof bowl over a saucepan of simmering water, melt the white chocolate with the vegetable shortening. Then place the melted chocolate into a paper cone or pastry bag fitted with a 1/16 inch tip. Carefully pipe a thin line of chocolate across the center of each cookie and then pipe another line across the first one to make them look like presents. Don't worry about making your lines exact.





Makes about 50 - 3 x 1 inch (7 x 2.5 cm) shortbread fingers





hope these help. enjoy.Whats a good chocolate biscuit recipe? Like the home made type grandmas make ^^ ?
Chocolate Biscuits





Ingredients:





1/3 cup instant hot cocoa mix


1/3 cup white sugar


2 eggs


1 1/2 teaspoons baking powder


1 cup rolled oats


1 cup all-purpose flour


1/3 cup milk


2 tablespoons butter








Directions:





Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.





Combine the powdered hot chocolate, sugar, baking powder, oats, and flour. Mix in the butter or margarine.





Beat the eggs with the milk. Stir the beaten eggs into the flour mixture and mix until combined.





Drop tablespoons of dough onto the prepared baking sheet. Let sit for 5 minutes then bake at 350 degrees F (175 degrees C) for 10 to 15 minutes. Let cookies cool on baking sheet for 5 minutes before removing or eating.
I don't know what kind your grandma use to make, but this chocolate cookie (the American's biscuit) is really good - and very easy!





Also, the second recipe is a no-back cookie made with powdered cocoa that is almost like a candy - yum!





This website allows you to change the measurements to metric if you like - click on the 'change' button.