French Chocolate Biscuits Recipe

Embark on a delightful journey into French pastry mastery with our exclusive “French Chocolate Biscuits Recipe” from the celebrated cookbook Bisous & Brioche: Classic French Recipes and Family Favorites from a Life in France. These irresistible French chocolate biscuits hold a cherished place in the rich history of French baking. Join us as we unveil the secrets behind crafting these heavenly treats, offering a step-by-step guide for both seasoned bakers and culinary novices. Dive into the artistry of French pastries and create these divine delights with ease.

French Chocolate Biscuits

Makes about 25 small biscuits


1/2 cup old-fashioned rolled oats
1 1/2 cups wholegrain spelt flour
2 Tbsp brown sugar
1 tsp baking powder
1/2 tsp kosher slt
1/4 cup lard, cold and cut into 1-inch pieces
2 Tbsp cold butter, diced
1/3 cup whipping cream
1 cup bittersweet or semisweet chocolate chips
1 Tbsp whipping cream


  1. Heat the oven to 400°F. Line two sheet pans with parchment paper.
  2. Place the oats in a food processor and pulse several times until the oats are broken down a bit. Add the flour, sugar, baking powder, and salt, and process until well blended, about 15 seconds.
  3. Add the lard and pulse a few times until well incorporated. Add the butter and repeat. Pour in the cream and process until the dough is well blended and sticks together when you pinch it between your fingers, 30–60 seconds.
  4. Dump the dough onto a lightly floured surface. Knead it with your hands for a minute or so, then press it into a disk. Using a lightly floured rolling pin, roll out the dough to about 1/4-i h thickness.
  5. Using a cookie cutter or glass (about 21/4 inches in diameter), cut out rounds of dough and place them on the prepared baking sheets. Place one pan on the top rack of the oven, and the other on the bottom.
  6. Bake until lightly golden with faintly browning edges, 10–15 minutes. Rotate the pans and switch their rack positions halfway through to ensure even cooking. Once baked, transfer to a cooling rack to cool completely.
  7. Place the chocolate chips and cream in a glass or metal bowl. Set the bowl inside a pot one-third fi led with water and bring the water to a simmer over medium heat. Stir well until the chocolate chips have almost completely melted. Remove from the heat and stir until the chocolate is smooth.
  8. Using an offset spatula, frost the biscuits with chocolate. Refrigerate for 10 minutes to allow the chocolate to set.

Recipe excerpted from Bisous & Brioche by Laura Bradbury and Rebecca Wellman. Copyright © 2020 by Naomi Hansen. Reprinted with permission of TouchWood Editions.