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  • 150 g (5 oz) butter
  • 150 g (5 oz) golden caster sugar
  • 1 egg yolk
  • 250 g (8 oz) self-raising white flour
  • 25 g (1 oz) cocoa powder
  • 100 g (3½ oz) plain dark, milk or white chocolate, broken into squares

Cream the butter and sugar together until pale and fluffy. Add the egg yolk, then sift in the flour and cocoa powder. Mix together until a firm dough is formed. Knead lightly on a floured surface, wrap and chill for 20 minutes to firm up.

Roll out one-quarter of the dough on a sheet of nonstick baking paper and cut out 9 circles, using a 5 cm (2 inch) cutter. Put a square of chocolate on top of each circle of dough. Roll out another quarter of the remaining dough. Cut out 9 circles again, then use these to sandwich the chocolate squares, pressing the edges well to seal. Transfer the paper and biscuits to a baking sheet. Repeat with the remaining dough.

Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 10 minutes. Cool for 10 minutes, before transferring to a wire rack.

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