Black And White Biscuits

Comfort Recipe Tradition

Article by Trudy Allen | 2 min read

A British favourite and one my grandmother used to make me. Black and White Biscuits are thin, crunchy and dipped in both white and dark chocolate.   Delicious with a cup of coffee or tea. 

black and white biscuit leaning on white mug with plant behind it

Black & White Biscuits

Preparation & Cooking Time: 1 hour + chilling & cooling

Makes 18 biscuits


½ Cup (125g) Unsalted Butter

5 tbsp Runny Honey

2 tbsp Caster Sugar

½ Cups (80g) White Chocolate

2 cups of All Purpose Flour

3 tsp Baking Powder

½ salt

½ tsp Ground Cinnamon

Baking paper


1 ¼ Cups (200g) Dark Chocolate

1 ¼ Cups (200g) White Chocolate

  1. Leave butter out at room temperature until it’s soft
  2. Heat the oven to 356F or 320f for fan-ovens (180c or 160c for fan-oven)
  3. Beat the butter until soft and creamy, add the honey, sugar and salt. Beat again until the sugar has dissolved.
  4. Melt the 80g of White Chocolate and, once cooled a little, stir in to the butter, honey and sugar mixture
  5. Sift the flour, baking powder and ground cinnamon into the mixture, folding it gently to form a firm dough.
  6. Roll the dough in to a ball with clean hands and place on the baking sheet. Flatten the ball in to a disc shape and place a 2nd sheet of baking paper on top.
  7. Use a Rolling Pin to roll out the dough until it’s about 4mm thick, then leave to chill for 10 minutes.
  8. Use a circular cutter of about 6cm diameter (or use a cup) to cut out circles, placing them on a greased baking tray. You will need two large baking trays.  Any leftover dough, roll out and repeat.
  9. Cook the biscuits for 10 minutes or until they are crisp. Remove from the oven and allow to cool on the trays.


  1. Heat the Dark Chocolate until melted.
  2. Use a teaspoon to scoop up dark chocolate and then use a flat knife to spread the chocolate over half the biscuit surface.
  3. Allow to cool
  4. Heat the White Chocolate until melted
  5. Use a teaspoon to scoop up white chocolate and a flat knife to cover the other half of the biscuit surface.
  6. Allow to cool
  7. Store biscuits in an airtight container 

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