makes
20
prep
30 minutes
cook
20 minutes
difficulty
Easy
makes
20
serves
preparation
30
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
Biscuits
- 135 g unsalted butter
- 135 g caster (superfine) sugar
- 1½ tsp ground cinnamon
- 1 large whole egg
- 110 g good-quality dark chocolate
- 55 g self-raising flour
- 125 g plain (all purpose) flour
- ½ tsp sea salt
- plain (all purpose) flour, for rolling
Chocolate icing
- 80 g icing (confectioners') sugar
- 70 g unsalted butter
- 25 g cocoa powder
Chocolate garnish
- 1 block of good-quality milk chocolate
Freezing time: 1 hour
Instructions
1. Cream the butter and sugar either in the bowl of a stand mixer fitted with a paddle attachment or by hand. Mix until light and creamy and all the butter is fully incorporated, scraping the bowl down at regular intervals to ensure all the ingredients are mixed evenly.
2. Add in the cinnamon and egg and mix to combine.
3. Melt the dark chocolate in the microwave in 30-second increments, stirring in between until it is hot to touch and completely melted. Incorporate the chocolate into the biscuit base and continue to mix, scraping the mixture from the side of the bowl as needed.
4. Add in the remaining dry ingredients and continue mixing until just combined.
5. Dust a sheet of baking paper with flour and place the mixture on top. Roll into a 4 mm tube and place in the freezer for 1 hour.
6. Preheat oven to 170°C (fan-forced). While dough tube is still frozen, slice into biscuits 1 cm in thickness.
7. Place the biscuits onto a lined tray, approximately 15 mm apart, as they will spread a little during baking. Bake in preheated oven for approximately 10-12 minutes. Allow to cool at room temperature.
8. To make the chocolate icing, cream the icing sugar and butter in a mixing bowl. Add the cocoa powder and continue mixing until it becomes a smooth paste, scraping the mixture from the side of the bowl to ensure all the ingredients are evenly incorporated.
9. To make the chocolate garnish, microwave the block of milk chocolate for 10-15 seconds, until it is slightly soft. Using a zester, create chocolate shavings and set aside for garnishing.
10. To assemble the cookies, spread the chocolate icing onto the cooled biscuit using a spoon. Finish by sprinkling chocolate shavings on the centre of each biscuit.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
