Description
These Flake Biscuits are delicate chocolate biscuits made with cocoa and cake wheat flour, topped with melted chocolate and broken Flake chocolate pieces. They are crisp, chocolaty, and perfect for dipping in tea or coffee.
Ingredients
Scale
For the Biscuit Dough:
- 125 grams butter
- ½ cup icing sugar
- ½ teaspoon vanilla essence
- 2 tablespoons cocoa powder (sifted)
- ¼ cup cornflour
- 1 cup cake wheat flour
For the Topping:
- 6 Flake chocolates
- 200 grams chocolate (e.g., Cadbury Dairy Milk) for dipping
Instructions
- Preheat Oven: Preheat the oven to 160°C (320°F) to ensure it’s ready when the biscuits are prepared.
- Prepare Dough: In a bowl, beat the butter and icing sugar together until light and fluffy, which helps create a tender texture.
- Add Flavorings and Flour: Mix in the vanilla essence and sifted cocoa powder, then add the cornflour and cake wheat flour. Combine until the dough becomes firm yet pliable, suitable for shaping.
- Shape Dough: Divide the dough into three pieces and roll each piece into a rectangular shape to prepare for cutting.
- Cut Biscuits: Cut each rectangular dough sheet into small rectangular biscuits about 1.5 cm wide and 11 cm long, but sizes can be adjusted as preferred.
- Chill Biscuits: Place the cut biscuits on a baking sheet and refrigerate for 15 minutes to help them hold their shape during baking.
- Bake: Bake the biscuits for 10 minutes or until fragrant and beginning to firm up, indicating they are cooked but still tender.
- Cool Biscuits: Remove from oven and allow biscuits to cool completely on a cooling rack to prevent melting when dipped in chocolate.
- Melt Chocolate: Melt the 200 grams of chocolate in the microwave in 30-second intervals, stirring until smooth and ready for dipping.
- Dip Biscuits: Dip each cooled biscuit into the melted chocolate, coating them evenly for a delicious chocolatey layer.
- Add Flake Topping: Cut the Flake chocolates in half lengthwise and then into three pieces. Sprinkle the crumbs or place pieces on top of each biscuit to add texture and extra flavor.
- Store: Store the finished biscuits in an airtight container for up to one week to maintain freshness and crispness.
Notes
- Ensure the dough is well chilled before baking to prevent spreading.
- Use good quality chocolate for dipping to enhance flavor and texture.
- Biscuits can be stored for up to one week in an airtight container at room temperature.
- Adjust cocoa powder quantity for a milder or richer chocolate taste.
- Handle dipped biscuits carefully until the chocolate has set to avoid smudging.
