Rich, Crisp, Chocolatey Mustard Biscuits

Yes – they’re rich, crisp and chocolatey…. the mustard gives a bit of pep

The dough freezes so you can make ahead.

 

Makes about 60

  • 250g/a pack/8 oz butter
  • 250g/8 oz/1¼ cups golden caster sugar
  • 2 tbsp Greek yoghurt
  • 2 tbsp blood (if possible) orange juice
  • 1 tbsp mustard powder
  • 8 tbsp good quality (Dutch if possible) cocoa powder
  • 280g/10 oz/2 cups plain flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • Indonesian long black pepper – about ten grinds
  1. Preheat the oven to 180ºC
  2. Mix the butter and sugar together with an electric whisk until fluffy.
  3. Beat the rest of the ingredients in one after the other
  4. Roll up into a long sausage shape on a piece of greaseproof paper and squash into the shape you want – I think they look good oval as in the photograph but if you were ambitious you could try a heart shape.
  5. Chill for a minimum of an hour
  6. Slice to about ¼”/1 cm and bake for about ten minutes
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