Double Choc Biscuits

Ingredients

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

• Chocolate dough

• Biscuit dough (see related recipe)
• 50g (1/2 cup) cocoa powder
• 250g pkt dark choc bits

Method

1. To make the chocolate dough, replace the custard powder in the basic biscuit dough with the cocoa powder. Add the choc bits with the flour. 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.

Biscuit Dough

Ingredients

• 250g butter, at room temperature
• 125g (3/4 cup) icing sugar mixture
• 1 tsp vanilla essence
• 300g (2 cups) plain flour
• 70g (1/2 cup) custard powder
• 2 tbs milk

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, custard powder and milk. 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 1 hour to rest.
2. Prepare, bake and decorate the biscuits according to your recipe.