And squished (with the back of a fork – my mother used to make butter snaps, which I suspect are the non-chocolate version of these, and squash lightly with the back ofa fork – well, that used to be my job – that and making the dents in the jam drops for the jam).
Nigella warns that it is hard to tell when they are ready, as they don’t really change colour when cooking like most biscuits – and she’s right! I extended the cooking time by about 5 minutes and I think I overdid it just a little – they weren’t burned, but they were a bit more crumbly than I expected. But very nice with a cup of tea! Nigella recommends having them with ice-cream as a dessert – that could be quite good too! I also think they might be good with a touch of peppermint essence – mmm choc minty goodness.