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  • 85g caster sugar
  • 85g semolina or 60g Polenta for a glute-free alternative
  • 175g plain flour or 175g gluten-free plain flour
  • 175g cold unsalted butter, cubed
  • 75g orange & milk chocolate bar, finely chopped


  1. Preheat the oven to 180⁰C/Gas 4. Line two baking sheets with non stick paper.
  2. Put the sugar, semolina (or polenta if using), flour & butter into a food processor.
  3. Whiz together until the mixture looks like breadcrumbs, then whiz a little longer until the dough just comes together.
  4. Tip out onto a floured surface. Add the chocolate & gently knead until the dough just comes together.
  5. Roll out & cut into rounds using a 6 cm round cutter. Place on the baking sheets & prick the biscuits with a fork. Bake for about 11 minutes until pale golden.
  6. Leave to cool, then transfer to a wire rack. Sprinkle with a little extra sugar if you like.
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