Description
These chocolate sandwiched coconut biscuits are crisp, lightly cocoa flavoured, and just a little rustic around the edges. Once you add the melted chocolate in the middle, they turn into the kind of treat that disappears from the tin faster than you expected.
Ingredients
Units
Scale
- 125 g butter, softened
- 150 g = 3/4 cup sugar
- 1 large egg
- 18.75 ml = 1 1/2 Tbsp cocoa powder
- 100 g desiccated coconut
- 250 g Self-Rising flour
- 2.5 ml = 1/2 tsp vanilla essence
- 120 to 150 g of chocolate, melted for sandwiching
Instructions
- Preheat your oven to 350⁰F (180⁰C) and line a baking tray with parchment paper.
- In a mixing bowl, cream together 125 g softened butter and ¾ cup sugar until pale and fluffy.
- Add 1 egg and beat well until the mixture is smooth. Stir in ½ tsp vanilla essence.
- Add 1½ Tbsp cocoa powder, 100 g desiccated coconut, and 250 g Self-Rising flour.
- Mix until a soft dough forms. If it feels slightly sticky, that’s normal.
- Wrap the dough in plastic wrap or cover the bowl and refrigerate for 15 to 20 minutes, as this will help with rolling your biscuits
- Place the dough between two sheets of plastic wrap or parchment and roll it out to about 5 mm thickness.
- Lightly score the dough with a fork or knife to give that classic biscuit pattern, then cut into rectangles or small rounds.
- Place the biscuits onto the prepared tray, leaving a little space between them.
- Bake for 12 to 15 minutes, until the biscuits look set and slightly firm around the edges. They will crisp up more as they cool.
- Remove from the oven and allow the biscuits to cool completely on a wire rack.
- Once cooled, spread a small amount of melted chocolate (120 to 150 g) onto the flat side of one biscuit and press another biscuit on top to make a sandwich. Let the chocolate set before serving.
- If your kitchen is warm, pop them in the fridge for a few minutes so the chocolate firms up nicely.
Notes
Created, prepared, tried, and tested Preshana
