Allspice and cocoa thins

Allspice and cocoa thins (biscuits)

These are made the same way and have the same crisp texture as I describe in the Black Peppercorn Thins, see the post for step-by-step guide.

Rolling the dough

If the dough is on the soft side when it’s first made, make into a sausage shape as best you can wrapping the clingfilm around it and put it in the fridge to harden.  When the dough is hard, take it out of the plastic and roll it back and forth on a surface using the palm of your hands as you do with play-doh until it is the cylinder shape you want.

It is much easier to cut the dough when the cylinder is hard, if it is soft as you cut it the knife will squash the shape.


Allspice and cocoa thins (biscuits)
Makes between 30-40 depending on the thickness of the sausage dough and the size cut. The dough for these thins will keep wrapped for days in the fridge, you can cut off a few at a time to bake.
  • 125g / 1 stick plus 1 tbsp butter
  • 30g / 3 tablespoons cocoa powder (not drinking chocolate)
  • 1 tsp allspice
  • ¼ tsp cinnamon
  • 1 tsp vanilla extract
  • 125g / ½ cup sugar (granulated)
  • 1 egg small, beaten lightly
  • 120g / ¾ cup + 1 tbsp plain flour
  • 2g / ½ tsp baking powder
  1. Mix the butter, sugar, cocoa powder, allspice, cinnamon, vanilla and egg until well mixed. Add the flour and baking powder and form into a dough ball. Roll dough into a sausage shape, wrap it in cling film and put it in the fridge until firm, about 3 hours or more.
  2. When ready to bake cut into discs and bake for 10minutes in a pre-heated oven 160˚C fan / 180˚C / 355˚F. These do not take long to bake and you will not see them change colour because of the cocoa, they will look firm and have tiny give in the middle when prodded. Leave them to cool on wire rack to harden.