Original Recipe by Nigella Lawson

Difficulty Level: Easy

Preparation time: 1 hour

Servings: Upto 24 cookies



  • 250 grams soft butter
  • 12 tbsps. powdered sugar
  • 5 tbsps. unsweetened cocoa
  • 2 cups all-purpose flour (Maida)
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder


  • 2 tablespoons unsweetened cocoa
  • 1½ cups powdered sugar
  • ¼ cup boiling water 
  • 1 teaspoon vanilla extract
  • Christmas sprinkles


  • Cream the butter and sugar in a bowl until light and soft.
  • To the whipped mixture, sieve the unsweetened cocoa and beat it in. 
  • Add the flour, baking soda and baking powder and beat them in. 
  • When the mixture is soft and sticky, pinch off pieces about the size of a large walnut, roll them into balls, then slightly flatten into fat discs.
  • Place them on your baking tray lined with parchment paper. Keep them well-spaced.
  • Preheat the oven to 150°C. Bake each batch for 15 minutes. They will continue to cook as they cool. 
  • Remove the baking sheet to a cold surface and let it sit for 15 minutes. 

To make the topping

  • Put the unsweetened cocoa, powdered sugar, water, and vanilla extract into a small saucepan and whisk over low heat until everything’s smoothly combined. Take off the heat for 10 minutes.
  • When the biscuits are cool, drizzle each one with a tablespoonful of chocolate glaze
  • Scatter the Christmas sprinkles, while the icing is still warm, so that they will stick to the biscuit.

Tip: It is OK if the biscuits look cracked, or out of shape and the icing looks dribbly – that’s the charm of homemade delicacies!

Recipe Submitted for SheSight 

by Deepa Perumal, 

IT Operations Head, PEAKS Academy

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