Step 1

Preheat the oven to 180C (160C fan, 350F).

Step 2

Put the flour, sugar and cocoa in a large bowl and stir well.

Step 3

Cube the butter and add to the bowl.

Step 4

Rub the mix through until you get an even crumb.

Step 5

Add the vanilla extract and a tbsp of cold water, then cut it through the mix with a round knife.

Step 6

Eventually, you should be able to work the mix into a soft dough. You can add a drop more water if necessary.

Step 7

Turn the dough out on to a floured surface – it’s a bit too squidgy, wrap and chill it for 10 minutes

Step 8

Roll the dough to 1cm thick – I like to do this between two sheets of baking paper as it avoids sticking. Alternatively, you could lightly flour your work surface.

Step 9

Cut out your biscuits using a round 7cm cutter. Gather up the offcuts and keep cutting until you have around 15 rounds.

Step 10

Place the rounds on baking tray lined with baking paper and press a few chocolate drops into each one.

Step 11

Bake for 12-15 minutes until just firm when pressed. When cool enough to handle, transfer to a wire rack to cool completely!

Step 12

Once cool, enjoy on their own, with a cup of tea, or dunked into a glass of ice cold milk.