My Mum’s Chocolate Biscuits


Pip & Margaret Pomeranz share the ultimate chocolate biscuit recipe

Photo: Ben Dearnley

Margaret Pomeranz of At The Movies fame has a relationship with her daughter-in-law, Pip, that defies all the stereotypes. So much so, they’ve collaborated to create Let’s Eat, a cookbook based around their favourite films, food and family memories.

With Mother’s Day on the horizon, Margaret shares an ‘over-the-top’ chocolate biscuit recipe, which she fondly remembers her mum baking when she was a girl.



When I was a kid, my mother’s chocolate biscuits were an absolute favourite with all of my friends. Actually, I seemed to have more friends when word went out that she’d cooked a batch! They are really sweet, really naughty and I haven’t cooked them in years, but now that I’ve thought of them I can’t wait to get into the kitchen.

I’ve never met anyone who doesn’t like these biscuits. You can also make them a little more rustic, like hedgehog biscuits, by chopping the arrowroot roughly.

– Margaret

Chocolate Arrowroot Biscuit recipe
Photo: Ben Dearnley

Biscuit base

250g butter

250g sugar

2 tablespoons cocoa powder

1 egg, beaten well

Dash of vanilla essence

500g milk arrowroot biscuits, chopped

Grease a shallow 20 x 30 cm baking tin. Heat the butter and sugar in a saucepan over gentle heat, stirring constantly to dissolve the sugar. Remove from the heat and allow to cool for a few minutes. Add the cocoa and egg. Return to the heat and gently bring to the boil, stirring constantly. Add the vanilla and biscuits, stirring to combine. Spread into the baking tray, gently pushing down to make a flat surface.

Chocolate Icing

300g icing sugar mixture

100g cocoa

125g butter

Dash of vanilla essence

Pour water into a saucepan until about one third full and bring to a simmer. Sift the icing sugar mixture and cocoa into a bowl. Add a dash of boiling water – not too much, just enough to stir together into quite a dense mixture. Add the butter and put the bowl over the simmering water, stirring until the butter melts and the icing has a lovely smooth glaze. Add the vanilla. Spread the icing smoothly over the biscuit mixture in the tin. When cool, cut into finger-sized pieces.


This is an excerpt from Let’s Eat by Margaret Pomeranz and Philippa Whitfield Pomeranz, available to purchase here.


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