Vivek Singh infuses these chocolate biscuits with a hint of Indian spice to make an exciting snack that both kids and adults will enjoy making and eating.
Cream the butter until smooth in an electric mixer. Add the different sugars and keep beating on a high speed for 1 minute until fully mixed in and combined.
Pour in the egg white and vanilla and beat again until smooth.
Let the kids sift the plain flour, cocoa powder, ground spices, salt, black pepper, cayenne pepper and bicarbonate of soda into the mixer. Add the ajwain seeds if you have them available.
Beat on a low speed until you are left with a soft dough.
Separate the dough into 2 equally-sized portions. Roll each portion into 2.5cm thick logs and wrap up in cling film, chill for about 10 minutes.
Preheat the oven to Gas Mark 4, 180°C, fan 160°C.
Cut horizontally across the logs to make 2-3mm thick discs – with a little demonstration older kids will be able to take on this step - and place on an oiled baking sheet. Put the tray in the oven for 11 minutes.
Take out the biscuits from the oven and leave to cool on wire racks.
While you are waiting, melt the chocolate using a microwave on a low setting or bain-marie, stirring every 45 seconds.
Drizzle the cooled biscuits in white chocolate and leave to set in the fridge. Once set, store in an airtight container at room temperature for up to 3 days. When ready, serve in a festive cookie tin wrapped in ribbons.
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