225g self-raising flour, 150g unsalted butter, 100g caster sugar, 1 egg, 50g plain chocolate, a pinch of salt, extra flour for rolling
Children's age: All ages
Makes: 18-20 cookies
Preparation time: 30 minutes
Cooking time: 12-15 minutes
T = together A = adult
A Preheat oven 180xC/350xF/gas mark 4.
T Sift the flour and salt into a mixing bowl. Add the butter and rub together until you have fine breadcrumbs.
A Grate the chocolate.
T Stir the grated chocolate and sugar into the flour mixture. Make a well in the centre of the mixing bowl with a wooden spoon.
T Take the egg and crack it into a small bowl. Try to make sure that no bits of egg shell fall in. Beat the egg with a fork.
T Pour the egg into the centre of the well, and mix to form a stiff dough.
T Tip the dough on to a lightly floured surface. Knead until smooth. Wrap in cling film and chill for 30 minutes.
T Roll out the biscuit dough until it is half a centimetre thick.
T Using a pastry cutter, cut out biscuits and place on a baking tray.
A Cook for 12 to 15 minutes. Leave on tray to cool for a few minutes.
T Transfer to a wire cooking rack. When cold, store in an airtight container.
Copyright Fiona Hamilton-Fairley
