We love a good biscuit in this house, I find something very satisfying about baking them and rarely do you have a disaster on your hands!

These cookies have the texture of Viennese whirls but a depth of flavour from the dark chocolate that the others don’t.

Cook ‘em in bulk, stick in the freezer or give as teacher gifts for the end of year.

You can’t help but crave a glass of full fat milk at the same time as munching away on them.

300g self-raising flour

30g cocoa powder

100g melted chocolate

1/2 teaspoon salt

1/2 teaspoon vanilla extract

150g unsalted butter (room temperature)

100g stork margarine

125g caster sugar

100g dark choc chips

30g of smashed up honeycomb – ie a crunchie bar

Preheat oven to 170 degrees centigrade

Mix all ingredients in a bowl, use a wooden spoon or mixer  to form a dough.

Grab an ice cream scoop and scoop out on to a baking tray with parchment.

Leave gaps in between

Place in the oven for 15 – 18 mins

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