Ingredients for 16 biscuits of 55gr.

  • 400gr. all purpose flour, Rivercote
  • 200gr. sugar, Belbake
  • 1 tsp baking soda
  • 1 tsp vanilla essence
  • Pinch of Himalayan salt, Deluxe
  • 200 gr. butter melted or quite soft, Milbona
  • 2 eggs
  • 1 bag (250gr) chocolate sweets, “Big Hit”, for decoration



  1. Put all the ingredients except the sweets in a bowl.
  2. Stir well with a spoon and then knead with your hands into a soft dough.
  3. Divide the dough into 16 pieces and knead each piece into a big round biscuit.
  4. Put the biscuits on nonstick paper, 0.5 cm apart. Put 3-4 sweets on the biscuits, pressing lightly.
  5. Bake for 20 minutes approximately at 175 degrees C or until brown.
  6. Leave to cool for 10 to15 minutes before serving.
  7. Once completely cool, the biscuits can be stored in an air tight container.