- 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.
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 the 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 the dough and roll it out. Take a fork and run lightly over the dough, scraping to form a rugged look. Cut out shapes with a cookie cutter and place on a greased baking sheet, bake for 12 to 15 minutes.
When cooled turn the biscuits upside 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 be half set a bit before lightly placing the top biscuit. Press gently.
Allow Chocolate to set and pack away in an air-tight container till ready to serve …
Tip – Make a strawberry-infused Romany cream biscuit by adding Strawberry lindt chocolate
I also adjusted the recipe to make a larger amount of biscuits. The amount also depends on the size of your cookie cutter as well.