Ingredients
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2/3 cup plain flour
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1/4 cup firmly packed brown sugar
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2 tablespoons cocoa powder
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60g butter, chopped
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1 egg yolk
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375g NESTLÉ BAKERS' CHOICE Milk Choc Melts, melted
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12 mini ice-cream cones
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1/3 cup M&Ms minis
Method
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1Process flour, sugar, cocoa and butter until mixture resembles fine breadcrumbs. Add egg yolk. Process until dough just comes together, adding 2 teaspoons of cold water if necessary. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes.
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2Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper. Roll out pastry between 2 sheets of baking paper until 5mm thick. Using a 5.5cm cutter, cut 12 rounds from dough. Place rounds, 3cm apart, on prepared trays. Refrigerate for 10 minutes.
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3Bake for 10 to 12 minutes or until light golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely.
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4Line a tray with baking paper. Using a small pastry brush, spread a little melted chocolate onto the top of 1 biscuit. Working quickly, dip the outside of 1 cone into chocolate, turning to coat all over. Stick the cone onto the biscuit. Place onto prepared tray. Working quickly, decorate cone with M&Ms. Repeat with remaining biscuits, melted chocolate, ice-cream cones and M&Ms. Refrigerate for 20 minutes or until set. Tie ribbon around base of each hat. Serve.
Source: taste.com.au
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