Note:  Instructions written for a single recipe, but as per above, I made a triple batch, and it worked perfectly.  It’s a very forgiving and easy dough. 

1. Add 1 cup (250 g) softened margarine or butter and ¾ cup icing sugar to a large bowl (or stand mixer) and beat until soft and fluffy. Don’t rush this part; it helps with the texture later.
2. Blend in ½ cup oil and 1 tsp vanilla essence.
3. The mixture will look very soft and loose at this stage; that’s exactly what you want.
4. Mix in ½ cup Cornflour and ¼ cup cocoa powder until evenly combined.
5. Add 3 cups of cake or plain flour and 1½ crushed Flake bars, then switch to mixing by hand.
6. Gently bring it together into a soft, slightly sticky dough. If it feels too loose to handle, let it rest in the fridge for 10 mins.
7. Preheat the oven to 350°F and line a baking tray or rusk pan (60 finger cut size) with parchment paper.
8. For tray baking (L: 43 cm x W: 33 cm), divide the dough in half (triple batch).
9. Press one portion into the lined pan, cover with another sheet of parchment paper, and roll evenly to about 1 cm thick.
10. Lightly spray your cutter, press into the dough, then slice directly in the pan.
11. Alternatively, roll the dough between two sheets of parchment paper, cut into fingers, and carefully transfer them to the tray.
12. Bake for 10 to 15 mins, just until a tester comes out clean. Don’t overbake; they firm up as they cool.
13. Let the biscuits cool completely before dipping.
14. Dip each biscuit into 1 cup melted chocolate, letting excess drip off.
15. While still wet, sprinkle with the remaining crushed Flake. You can drizzle extra chocolate over the top if you feel like it, totally optional.
16. Leave to set at room temperature or chill briefly until the chocolate firms up.