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Chocolate Button Biscuits

  • 10 minutes
  • 20 minutes
  • Makes 50
Chocolate Button Biscuits

These crunchy morsels are an ideal way to use up egg yolks left over from making meringues or pavlovas.


  • 1 tablespoon instant coffee granules
  • 1 tablespoon hot water
  • 1 teaspoon vanilla essence
  • 250 grams butter, softened
  • 1 cup caster sugar
  • 2 egg yolks
  • 2½ cups flour
  • 2 teaspoon baking powder
  • 50 dark chocolate buttons


  1. Preheat the oven to 160ºC. Grease 1-2 baking trays well or line with baking paper.
  2. Dissolve the coffee granules in the boiling water and vanilla essence and cool.
  3. Beat the butter and sugar together until light and creamy. Beat in the egg yolks and dissolved coffee mix.
  4. Sift the flour and baking powder together and stir into the creamed mixture. Do not overmix.
  5. Roll teaspoonfuls of the mixture into balls and place onto the prared baking trays. Press a chocolate button firmly on to the top of each one.
  6. Bake in the preheated oven for 20 minutes.
  7. Cool on the trays for 1-2 minutes before transferring to cake racks to cool thoroughly. Keep in an airtight container.

Cooks Tips

- If you do not have 2 egg yolks, use 1 egg. - Use cooking or compound chocolate buttons for this recipe. These prodcuts have been designed not to melt under heat and remain relatively the same shape when baked.

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