Perfect Chocolate Biscuits

100 grams dark chocolate
150 grams unsalted butter, at room temperature

130 grams granulated sugar

70 grams Lyle's golden syrup

215 grams unbleached all-purpose flour

45 grams cocoa powder

1/2 teaspoon fine salt

Start by roughly chopping the chocolate into shards of the size you'd like to find in a biscuit.

Put the butter in the bowl of a mixer and beat briefly to soften, then add the sugar and syrup and beat on a medium speed for about 5 minutes, scraping down the bowl as necessary, until fluffy.

Meanwhile, sift together the flour, cocoa powder, and salt.  With the mixer running on a low speed, add the dry ingredients and continue mixing until everything comes together into a dough.

Roll into a sausage shape about 2 inches in diameter.  Wrap well and chill for at least 30 minutes and up to 10 days.

Heat the oven to 350°F and line two baking trays with parchment paper.  Cut the dough sausage into thin rounds and arrange, fairly well spaced apart, on the trays.  Bake for 25 minutes for crisp biscuits, 15 minutes for squidgy biscuits, or 20 minutes for something in between.  Leave to cool on the baking tray.

Recipe from Felicity Cloake in The Guardian