Choco dodgers

Choco dodgers

A perfect twist on the classic children's biscuits - perfect for all you cocoa addicts out there


  • Cream together the butter and sugar until light and fluffy. Sift in the flours and cocoa, add the salt and vanilla and mix until just combined. Don’t overwork the dough or the dodgers will be tough. Wrap dough in clingfilm; chill for 30 minutes.
  • For the ganache, put the chocolate in a heatproof bowl. Put the cream, vanilla and sugar in a pan over a gentle heat; stir until the sugar dissolves. Increase the heat slightly so the cream just comes to the boil. Take off the heat and leave for 1 minute. Pour over the chocolate and mix to make a glossy ganache. Leave at room temperature for about an hour, until thick but spreadable. Spoon into a piping bag. Line 1-2 baking sheets with parchment.
  • Roll out the dough to 5mm thick and cut 30 rounds with a 6cm cutter. Cut a heart from the centre of half the cookies with a 2.5cm cutter and arrange on the baking sheets. Re-roll the scraps to make more cookies. Chill in the fridge for an hour. Preheat oven to 170°C/Gas 3.
  • Bake the cookies for 15-20 minutes; transfer to a wire rack and leave to cool.
  • Pipe ganache on whole biscuits. Gently press heart cut-out biscuits on top.
  • Makes 15

    What you need:

    • 250g soft butter
    • 125g caster sugar
    • 225g plain flour
    • 100g rice flour
    • 50g cocoa powder
    • Pinch of salt
    • 2 tsp vanilla extract

    For the chocolate ganache:

    • 100g 60-70% dark chocolate, chopped
    • 100ml single cream
    • 1 tsp vanilla extract
    • 1 tbsp light muscovado sugar

    From Deliciously Chocolatey by Victoria Glass (£16.99, Ryland Peters & Small). 


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