Chocolate Biscuits with a Butter Cream Filling from a 1950s Recipe

Last year one of the things I enjoyed spending my time doing the most, was baking. Having collected loads of vintage recipe books, I re-created so many fantastic vintage recipes. This year I’ve hardly baked at all, I went on a diet back in February and have been really watching what I eat, which doesn’t work well with a baking habit! I have however really missed sharing my recipes on the blog and I would really like to start again. I also remembered that there were a few things I’d made and never shared on the blog, including todays recipe. I made these delicious chocolate biscuits at the end of last year and never got round to posting the recipe on here.

Chocolate Biscuits from a 50s Recipe Made with Cookie PressThese chocolate biscuits are based on a recipe from a 1954 Bee Nilson Cookery Book. I picked up The Penguin Book of Cookery at a second-hand book shop last summer and it is packed with lots of fantastic recipes, many of which I haven’t tried yet. This recipe is made using what the book describes as a biscuit forcer, but we usually call it a cookie press now. These handy tools push the biscuit dough into different shapes, I wrote about the cookie press I use last year.

Cookie Press Vintage Chocolate Biscuit RecipeIngredients:

For the biscuits:

115g Butter

115g Castor Sugar

1 Egg

230g Plain Flour

1/4 tsp Salt

1 tsp Baking Powder

2 tbsp Cocoa Powder

1/4 tsp Bicarbonate of Soda

For the filling:

230g Icing Sugar

85g Butter

Milk

Cookie Press Filled Chocolate BiscuitsHow to make:

  1. Pre heat oven to 180 degrees.
  2. Beat the butter and sugar together for a few minutes until smooth and creamy. The mixture should be light in colour and the sugar should no longer feel gritty.
  3. Sift all the dry ingredients together in a separate bowl to remove any lumps.
  4. Beat the egg until it is thick and light.
  5. Gradually add the dry ingredients and the egg to the creamed butter and sugar alternately, until the mixture has a soft consistency.
  6. Put the mixture into your cookie press and force out all the mixture until you have a tray full of biscuits.
  7. Bake in the oven for 7-10 minutes until crisp. Do not over bake them or they will burn. Even if they are still a little soft when they come out, they usually harden as they cool.
  8. Place the biscuits on a wire rack to cool.
  9. Soften the butter and beat in the icing sugar, add a little milk if needed to soften the consistency. For this filling you will need a relatively thick consistency butter cream.
  10. Pipe onto half the biscuits and use the other half to make sandwiches between the biscuits.
  11. I put mine in the fridge for half an hour to harden the icing.
  12. Enjoy your biscuits with a nice cup of tea.

The Penguin Cookery Book 1950sThese biscuits are absolutely delicious and I really enjoyed making use of my cookie press, to recreate an older recipe. I find biscuit forcers come up quite a lot in vintage recipes, so I’d definitely recommend investing in one.

I hope you enjoyed my first baking post in ages. Hopefully I will be doing more soon. If you give this recipe a go, I always love to see your pictures so make sure you send them over. If you’re looking for more baking ideas, check out my Baking section on the blog.

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3 Comments

  1. swiveltam August 8, 2016 / 8:17 pm

    They are SOOOOO cute and perfect for a tea party. Alas, I am dieting, too, but when I reach my goal, I will reward myself and make them. I love how they turned out and the cookbook is darling! Well done!

  2. Adele August 10, 2016 / 1:31 pm

    I love your chocolate biscuit recipe from the 1950’s. I am really interested in old fashioned recipes and love baking too. Yesterday, I attempted to make rock cakes as my husband is always talking about the ones his mum made! I think he approved!

  3. Jessica Cangiano August 12, 2016 / 10:06 pm

    Ooohhh, these look fantastic! I can’t help think that the biscuit part itself would be awesome as the base for an ice cream sandwich. Thank you for another absolutely lovely recipe share.

    xoxo ♥ Jessica

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