Method

• 1.
  Using a stand mixer fitted with the paddle attachment, cream together the butter and sugar until pale and smooth. Add the whole egg and extra yolk and mix until incorporated. Now add the cocoa powder, cricket powder and flour to the mixture, and mix on a low speed until evenly combined. Lastly add the chocolate chips and milk and mix briefly until incorporated.
• 2.
  Tip the mixture onto a sheet of cling film and roll into a log, about 6cm in diameter. Wrap the log in the cling film, sealing the ends, and place in the fridge to set for several hours, preferably overnight.
• 3.
  When ready to bake, preheat the oven to 180°C/Fan 160°C/Gas 4 and line a large baking tray with baking paper.
• 4.
  Unwrap the log and slice into 16-18 discs, about 1cm thick. Place the dough rounds on the prepared tray, leaving a little space in between as they will spread a little. (You may need to bake the biscuits in batches, depending on the size of your tray.)
• 5.
  Place the tray on the middle shelf of the oven and bake for 11 minutes. Transfer the biscuits to a wire rack to cool.