100 g unsorted butter
150 g of light brown sugar
One egg
Half teaspoon vanilla extract
175 g self raising flour
1/2 tsp bicarbonate of soda
3 tbl sp icing sugar
Chop the chocolate and put it into a large heat proof bowl set over a pan of steaming water. Don’t let the base of the bowl touch the hot water. Leave to melt gently staring occasionally.
Sift the flour and bicarbonate of soda into the bowl and mix thoroughly. Cover the bowl and chill For one hour in the fridge.
Divide the dough into 30 even sized pieces and rolled into neat to balls. The smoother the ball at this stage the more even the biscuits.
Put the icing sugar on a small plate and roll each ball in the icing sugar to coated the thicker the icing sugar the more dramatic the end pattern.
Leave on the baking tray for one or two minutes until the biscuit is firm before transferring to a wire rack.