Cricket Biscuits


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  • g unsalted butter, softened
  • g unrefined golden caster sugar
  •   1 large egg
  •   1 large egg yolk
  • g cocoa powder
  • g cricket powder
  • g plain flour, sifted
  • g chocolate chips
  • g whole milk


  • 1

    Step 1

    Using a stand mixer fitted with the paddle attachment, cream together the butter and sugar until pale and smooth. Add the whole egg and extra yolk and mix until incorporated.
  • 2

    Step 2

    Now add the cocoa powder, cricket powder and flour to the mixture, and mix on a low speed until evenly combined. Lastly add the chocolate chips and milk and mix briefly until incorporated.
  • 3

    Step 3

    Tip the mixture onto a sheet of cling film and roll into a log, about 6cm in diameter. Wrap the log in the cling film, sealing the ends, and place in the fridge to set for several hours, preferably overnight.
  • 4

    Step 4

    When ready to bake, preheat the oven to 180°C/Fan 160°C/Gas 4 and line a large baking tray with baking paper.
  • 5

    Step 5

    Unwrap the log and slice into 16–18 discs, about 1cm thick. Place the dough rounds on the prepared tray, leaving a little space in between as they will spread a little. (You may need to bake the biscuits in batches, depending on the size of your tray.)
  • 6

    Step 6

    Place the tray on the middle shelf of the oven and bake for 11 minutes. Transfer the biscuits to a wire rack to cool.


  • 250 g unsalted butter, softened
  • 125 g unrefined golden caster sugar
  • 1 large egg
  • 1 large egg yolk
  • 40 g cocoa powder
  • 50 g cricket powder
  • 200 g plain flour, sifted
  • 70 g chocolate chips
  • 20 g whole milk