Castleford Heritage Trust

The Recipe Collection

Chocolate Thins

Nowt & Oat Biscuits These little biscuits are made using wholemeal flour, which seems to make them slightly less sweet (but still very good!)
They are easy to make and are a perfect little treat.

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Chocolate Thins
    Nowt & Oat Biscuits
  • 100g Castleford wholewheat flour

  • 100g Butter (unsalted) softened

  • 50g Unrefined golden caster sugar

  • 25g Cocoa powder

  • A pinch of salt

  • Icing sugar to dust
Chocolate Thins
    Nowt & Oat Biscuits
  • 4oz Castleford wholewheat flour

  • 4oz Butter (unsalted) softened

  • 2oz Unrefined golden caster sugar

  • 1oz Cocoa powder

  • A pinch of salt

  • Icing sugar to dust
Chocolate Thins
    Nowt & Oat Biscuits
  1. Preheat the oven to 190°C (fan 170°C, gas mark 5).

  2. Cream together the butter and sugar until light and fluffy.  Mix the remaining ingredients together and sieve them into the butter and sugar.
    This will take out any lumps in the cocoa powder, if there are any pieces of husk left in the sieve tip them into the bowl.

  3. Mix in the flour and cocoa just until a soft dough is formed.  Leave to chill for approximately fifteen minutes.

  4. Roll the dough into 16 even sized balls and place onto a greased baking tray or tray lined with non-stick baking parchment.

  5. Press each ball down firmly with a fork – if the mixture starts to stick it may be easier to dip the fork in flour each time first.

  6. Bake for 15 minutes. Leave to cool on the tray before transferring to a wire rack to cool completely.  Dust lightly with icing sugar before serving.