Mother's Day: How to make chocolate biscuits

  • 07/05/2020

There's nothing more comforting than good old homemade baking.

And with Mother's Day just around the corner, it might be the best present you can give Mum.

So we've asked the owner of Magnolia Kitchen, Bernadette Gee, to give us her best Mother's Day treat and tips.

And Bernadette spoke to The AM Show.

Watch the video. 

Here's the recipe


  • Dough prep  20 mins
  • Chilling/Resting  1 hour minimum, preferably overnight
  • Baking  approx. 15 mins
  • Makes  15 cookies


  • 50 g (1¾ oz) rolled oats
  • 50 g (1¾ oz) almond meal
  • 125 g (4½ oz) plain flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ tablespoon salt flakes
  • 150 g (5½ oz) butter, at room temperature
  • 200 g (7 oz) soft brown sugar
  • 1 egg
  • ¼ teaspoon vanilla extract
  • 165 g (5¾ oz) dark


1. In a blender, blend your oats until fine. Add the almond meal, flour, baking soda, baking powder and salt, and pulse to combine.

2. In a bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat to combine. You can do the creaming and beating by hand if you are so inclined, or you can use a hand-held mixer or (ideally) a stand mixer fitted with the paddle attachment.

3. Add the dry ingredients from your blender, plus the chocolate chunks, and fold together until just combined.

4. Portion the dough onto a tray lined with baking paper; the portions can be spaced close together as this is just the chilling stage. We use a cookie scoop for this, but it's not a necessary tool so if you don't own one then just wing it with a tablespoon.

5. Chill for at least an hour in the fridge (or less in the freezer), until the dough is firm and holds its shape. At this stage you can put the raw cookies into a container and store them in the freezer for a rainy day or (let's be honest) a hungus night. If you are Rose, then you just eat the dough raw (thanks for testing the recipe, my prettiest friend).

6. Whenever you decide to bake them, preheat your oven to 160C (315F). Line a baking tray with baking paper and put your chilled cookies onto the tray, leaving generous space between them as they will spread.

7. When I say generous space I bloody mean it - there is nothing worse than cookies that kiss or, worse, morph into one giant cookie during baking.

8. Bake for 12-15 mins or until golden but slightly underdone in the middle.

9. The cookies are perfect when they are slightly crispy around the outside and chewy in the centre, so make sure you adhere to the 'underdone in the middle' bit.

10. Allow to cool on the tray before inhaling (I do realise that this step will be ignored by everyone).