Flake Biscuits
A chocolatey biscuit topped with decadent flake chocolate
Servings: 52
Ingredients
- 125 gram butter
- 1/2 cup icing sugar
- 1/2 tsp vanilla essence
- 2 tbsp cocoa powder sifted
- 1/4 cup cornflour
- 1 cup cake wheat flour
- 6 flake chocolates
- 200 gram chocolate, I used Cadbury dairy milk for dipping the biscuit
Instructions
- Preheat oven to 160 degrees celsius
- Beat butter and sugar until light and fluffy
- Mix in the vanilla essence and sifted cocoa. Add the cornflour and cake wheat flour and mix until you form a firm but pliable dough
- Divide the dough into 3 pieces. Roll each one into a rectangular shape
- Cut them into little rectangular shapes. I cut mine about 1.5cm in width and about 11cm long. It doesn't have to be the size I cut them. More or less is fine
- Place the biscuits on a baking sheet and refrigerate for 15 minutes
- Bake for 10 minutes or until you can smell them
- Allow them to cool completely on a cooling rack. Melt the chocolate at 30 second increments in the microwave. Mix it well and dip each biscuit into the chocolate. If you can, cut the flake in half down the middle, and divide them into three pieces. If they crumble sprinkle the crumbs on top of each biscuit
- Store in an airtight container for up to a week
Notes
- I always use salted butter in my baking. I know some prefer unsalted due to the salt content. I personally don't think it makes such a huge difference
- You can double this recipe as I made a small batch
- I used the normal sized flake chocolates but you can use the mini ones. Woolworths stocks them, however this time I couldn't find any
- I used Cadbury's dairy milk