White and Dark Chocolate Biscuits
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h. 40 min.
Ready in
Ingredients
for
30
- For the cookies
- 1 ¼ cups all-purpose flour (plus extra for dusting)
- ½ cup cocoa powder (heaped)
- 1 pinch salt
- ¾ cup unsalted butter
- 1 ¼ cups powdered sugar
- 1 large egg (lightly beaten)
- ½ tsp vanilla extract
- For the icing
- 1.333 cups white chocolate (chopped)
- To decorate
- white Chocolate chip
Preparation steps
1.
For the cookies: sift together the flour, cocoa and salt and set aside.
2.
Beat together the butter and icing sugar in a mixing bowl until pale and fluffy. Add the egg and vanilla and beat to combine.
3.
Gradually add the flour mixture, beating until just combined.
4.
Divide the dough in half; flatten each half into a disc, and wrap in cling film. Chill for at least 1 hour until firm.
5.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 large baking trays with non-stick baking paper.
6.
Roll out one disc of dough to just under 5mm| 1/4" thick. Place on a baking tray and freeze for about 15 minutes until firm.
7.
Cut out rounds from the dough with a 7cm|3" cutter and place on the baking tray, about 5cm|2" apart. Freeze for about 15 minutes until firm. Repeat with the remaining dough.
8.
Bake for about 8 minutes, until crisp. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
9.
For the icing: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
10.
Spread the chocolate over the cookies and sprinkle with chocolate chips. Leave to set.
