250g Soft Butter
150g Caster Sugar
40g Cocoa Powder
300g Plain Flour
½ Teaspoon Bicarbonate of Soda
1 Teaspoon Baking Powder
2 tablespoons Cocoa Powder
175g Icing Sugar
60 ml Boiling Water
1 Teaspoon Vanilla Extract
Preheat oven to 170C & line a baking sheet with parchment paper
Cream the butter & sugar together until light & soft.
Beat in the cocoa powder, sieve it if it’s lumpy, then beat in the flour, bicarb & bread soda.
Alternatively you can place all of the ingredients into a food processor and blitz
Roll small balls of the mixture, then slightly flatten and place them on your baking sheet, you should get approximately 24 biscuits, 12 per sheet.
Bake each batch for 15 minutes. Remove the baking sheet to a cold surface & let it sit for 15 minutes before transferring the biscuits to a wire rack with a sheet of newspaper or some kitchen paper underneath to catch drips!
To make the topping, put all of the ingredients into a small saucepan and whisk over a low heat until everything is smoothly combined. Take off the heat for 10 minutes.
When the biscuits are cool, drizzle each one with a tablespoon of the chocolate glaze. You could as Nigella suggests, do 6 at a time and then add the sprinkles so as they will stick to the glaze before it dries or what I did was gather Caoimhe & Jack give them a jar each and let them do the sprinkling.