I made these Rosemary Chocolate biscuits just as Summer was drawing to a close, I noted the recipe down as I enjoyed them so much and then promptly forgot to share them. Oops. Better late than never. I really like adding Rosemary to sweet bakes, it adds such an incredible level of flavour and the kitchen smells so good while they are baking. They are perfectly tasty unadorned but the lemon icing adds a crisp, fresh balance to the chocolate biscuit.
Rosemary & Chocolate Biscuits With Lemon Icing
You will need:
For the biscuits:
225g Self Raising Flour
100g Golden Caster Sugar
50g Cocoa Powder
100g Softened Butter
60ml Full Fat Milk
1.5 tbsp of Finely Chopped Fresh Rosemary
For the icing:
100g Icing Sugar ( sieved)
25ml Warm Lemon Juice ( add a little more if required for desired consistency )
Lemon Zest to decorate
Preheat your oven to 200c. Prepare two flat baking trays.
Add your flour, sugar, cocoa and rosemary to a bowl and mix well before rubbing in your butter. Add your milk and mix well, use your hands to form a dough. Place on a floured surface and roll out to desired thickness ( about 1.4 inch is best ) and use a cookie cutter to shape your biscuits. Bake for approximately 8 minutes. Remove and leave to cool.
To make your icing, pour your icing sugar into a bowl and slowly add your lemon juice a little at a time until you have the right consistency. Ice your cooled biscuits and sprinkle over a small amount of lemon zest.