◾️500 grams of butter ( room temperature )

◾️1 cup of caster sugar

◾️¼ cup of icing sugar

◾️¼ cup of oil

◾️1 egg

◾️1 tablespoon of vanilla essence 

◾️4 cups of cake flour 

◾️1 tsp baking powder 

◾️125 grams of cocoa powder 

◾️2 cups of medium dessicated coconut . 

◾️450 grams plain chocolate, melted in a bowl in a microwave for 2 minutes. 


◾️In a large bowl w with electric mixer, butter, oil, icing sugar and caster sugar till light and fluffy, about 3 to 4 minutes . 

◾️Next, add the egg and vanilla essence and mix for a minute - now add all the dry ingredients and mix by hand to form a soft dough. 

◾️Cling wrap and chill in the fridge for 20 minutes. 

◾️Preheat oven to 180°C. 

◾️Roll out dough on a well floured surface and ensure that your rolling pin is floured as well or simply place some cling film or wax paper over dough and roll out . 

◾️Take a fork and run lightly over dough, scraping to form the rugged look. 

◾️Cut out shapes 🍫 with cookie cutter and place on greased baking sheet, bake for 12 to 15 minutes .

◾️When cooled turn the biscuits up side down, so if you baked 50 biscuits , only turn around 25 biscuits . 

◾️Allow the melted chocolate to cool down for 10 to 15 minutes. 

◾️Spoon the chocolate on top of the biscuit and wait for the chocolate to half set a bit before lightly placing the top biscuit . 

◾️Press gently . 

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