Monday, 30 May 2016


150 grams of butter
1 large egg
1/2 of caster sugar
1 cup muscovado sugar or brown sugar
1 teaspoon of vanilla essence
A pinch of salt
1 tablespoon of fine ginger or freshly grated ginger
2 tablespoons of golden syrup
2&3/4 cup of cake flour .
1/4 cup of oil
1 teaspoon of baking powder
1 teaspoon of bicarbonate of soda
1 cup of dessicated coconut
1 large slab of chocolate melted to fill in between the biscuits .
Method .
Cream the butter and sugar together , next add the egg , vanilla , ginger , salt , oil and golden syrup and mix until combined , next add the rest of the ingredients and mix until a soft dough is formed .
Place in cling wrap and chill for 30 minutes .
Next roll out your dough on a floured surface, scrape with a fork lightly up and down to create the rugged look and with a round or oval cookie cutter cut out shapes , next take a butter knife and make a 5mm wide rectangle hole in centre of cookie ...transfer to tray lined with baking paper and bake in a preheated oven at 180°C for 12 minutes or until its golden brown . Remove and cool .
Melt your chocolate and spread with a butter knife some melted chocolate on to the base of biscuit and join this side with another biscuit seen in picture ...and you are done just made your very own Choc Crust biscuits .

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