Chocolate crunch biscuits







Cook Time

00-00 Min


  • 100g/4oz milk chocolate, broken into pieces
  • 15g/1⁄2oz butter
  • 50g/2oz praline, finely crushed
  • Grease a 15cm/6in shallow, square baking tin, and line with waxed paper.
  • Put the chocolate and butter in a small heatproof bowl over a pan of simmering water, and stir gently until melted.
  • Remove the bowl from the heat, and stir in the praline.
  • Pour the mixture into the baking tin, and leave to set.
  • When set, cut into biscuit-size pieces, ready to serve.


Accurate Measurements:
Use accurate measurements to ensure the right balance of ingredients for texture and flavor.
Butter Temperature:
Ensure butter is softened but not melted. Softened butter helps create a chewy texture.
Avoid Overmixing:
Overmixing can lead to dense cookies. Mix until ingredients are just combined.
Proper Oven Temperature:
Calibrate your oven for accurate temperature. Baking at the correct temperature ensures even cooking.
Cookie Placement:
Space cookie dough on the baking sheets to prevent cookies from merging during baking.
Cooling Time:
Allow cookies to cool on the baking sheets before transferring to avoid breaking.
Store in an airtight container to maintain freshness. Add a piece of bread to keep them soft.
By following these precautions, you’ll increase the likelihood of baking perfect chocolate crunch biscuits with a delightful texture and taste.
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