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Double choc biscuits

  • 0:30 Prep
  • 1:00 Cook
  • Makes 43

Ingredients

  • 80g white chocolate melts
  • 80g dark chocolate melts

Chocolate dough

  • 250g butter, at room temperature
  • 125g (3/4 cup) icing sugar mixture
  • 1 teaspoon vanilla essence
  • 300g (2 cups) plain flour
  • 50g (1/2 cup) cocoa powder
  • 2 tablespoons milk
  • 250g pkt NESTLÉ BAKERS' CHOICE Dark CHOC BITS

Method

  • 1
    Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Beat in the vanilla. Add the flour, cocoa powder and milk. Add the choc bits Stir until a soft dough forms. Turn onto a well-floured surface and bring together. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
  • 2
    Preheat oven to 180ºC. Line 2 baking trays with non-stick baking paper. Cut the dough in half. Roll tablespoonfuls of 1 dough portion into balls. Place, 2cm apart, on the prepared trays. Flatten slightly.
  • 3
    Bake, swapping trays halfway through cooking, for 25 minutes or until firm. Set aside on the trays to cool slightly before transferring to a wire rack to cool completely. Repeat with the remaining dough.
  • 4
    Place the white chocolate melts in a small sealable plastic bag. Cook in microwave on medium/ 500watts/50%, stirring every minute, until the chocolate melts and is smooth. Cut about 2mm from 1 corner of the bag. Drizzle the white chocolate over the biscuits. Repeat with the dark chocolate melts, drizzling in the opposite direction to the white chocolate. Set aside for 5 minutes to set.

Source: taste.com.au

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