by Nigella Lawson

Often I make a full batch of these chocolate cookies, but bake only half and freeze the other half. I freeze them on a little tray and once they're hard, I bung them in a freezer bag and stash it back in the freezer. That way I can bake another six without any effort.

Cakes and baking


Store biscuits and cakes separately: biscuits stored in the same container as sponge cakes will turn soggy. Homemade biscuits will usually keep for up to two weeks. Unbaked dough can be frozen for up to one month, or chilled for three days.


Incorporate chocolate into any biscuit recipe, either when making the biscuit dough, or once it’s been made. Milk, white or dark chocolate can be used, as well as flavoured chocolate and cocoa powder. Use cocoa powder instead of melted chocolate when flavouring biscuit dough, as the powder is more easily incorporated into the dry ingredients; save melted chocolate to cover cooked biscuits. For chocolate chips, fold roughly chopped chocolate into the biscuit dough until combined.

To coat biscuits in chocolate, place the biscuits onto a raised wire rack and place a sheet of waxed paper or a tray underneath to catch any drips. Drizzle the melted chocolate over the biscuits and allow to cool and set before storing in an airtight container.