Chocolate Biscuits

2 ounces (4 tablespoons) butter
1 tablespoon golden syrup (available online; substitute corn syrup if necessary)
1 ounce (1/4 cup) cocoa
4 ounces (1 cup) all-purpose flour
2 ounces (1/4 cup) sugar
¼ teaspoon baking soda
1 teaspoon vanilla extract
Up to 1 tablespoon water, as needed
Melt butter and golden syrup over low heat. Mix in remaining ingredients and mix thoroughly. Add water 1 teaspoon at a time, if needed to get the dough to bind. Roll out about ¼ inch thick on a very lightly floured surface. Cut into squares. Use a thin spatula to move squares onto a baking sheet; then, prick squares light with a fork. Bake 15 minutes at 350°F (180°C). Sandwich with Chocolate Spread or Glossy Chocolate Icing.

Patten, Marguerite. Victory Cookbook: Nostalgic Food and Facts 1940-1954. London: Chancellor Press, 2014.