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Double choc biscuits
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Elevate sweet dough with creative twists, shapes, and toppings for endless delightful possibilities.
Ingredients:
  • 80g white chocolate melts
  • 80g dark chocolate melts
  • 250g butter, at room temperature
  • 125g (3/4 cup) icing sugar mixture
  • 4.40 gm vanilla essence
  • 300g (2 cups) plain flour
  • 50g (1/2 cup) cocoa powder
  • 41.20 gm milk
  • 250g pkt Dark Chocolate Bits
Instructions:
  • In a mixing bowl, use an electric beater to cream together butter and sugar until pale and creamy. Mix in vanilla extract, then add flour, cocoa powder, and milk. Fold in chocolate bits until a soft dough comes together. Transfer the dough to a floured surface, shape it into a disc, cover with plastic wrap, and chill in the fridge for 30 minutes.
  • 1. Preheat the oven to 180ºC and line 2 baking trays with non-stick baking paper. 2. Divide the dough in half and roll tablespoonfuls of one portion into balls. 3. Space the dough balls 2cm apart on the trays, then gently flatten each one slightly.
  • Bake for 25 minutes, swapping trays halfway through, or until firm. Let cool slightly on the trays, then transfer to a wire rack to cool completely. Repeat with remaining dough.
  • 1. Put the white chocolate melts in a small sealable plastic bag. Microwave on medium/500 watts/50%, stirring every minute until smooth. Snip off a small corner of the bag. Drizzle the white chocolate over the biscuits. Repeat with the dark chocolate melts, drizzling in the opposite direction. Let it set for 5 minutes.

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