Ingredients
500 grams of butter ( room temperature )
1 cup of caster sugar
1/4 cup of icing sugar
1/4 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.
Method
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 .
Allow Chocolate to set and pack away in a air tight container till ready to serve …
Tip – Make a strawberry infused Romany cream biscuit by adding Strawberry lindt chocolate
