Hello again, well this recipe is particularly fun because I baked it with a few of my friends and we had great fun at this baking session – lots of playing around and taking photos of the biscuits and the satisfaction of tasting them too and wrapping them up 🙂 this recipe is a little harder than the jam drops but it’s doable and the contrast of the two tone colour is fantastic you can use any cookie cutters to make any shape for it. We made christmas tree with star inside it cos it was for christmas last year…
Here it is…
3/4 cup icing sugar
1 1/2 cups plain flour
1 tablespoon of cornflour
2 tablespoon of cocoa powder
50g of dark cooking chocolate, melted
1. Preheat the oven to 180 degrees. Line two baking trays with baking paper. Using electric beaters, beat the butter and icing sugar in a large mixing bowl until light and creamy. Add the egg and beat until smooth. Add the sifted plan flour and cornflour and mix with a flat-bladed knife until well combined.
2. Divide the mixture evenly between the two bowls. Only add the cocoa powder and melted chocolate to one portion, then mix both until well combined. Wrap the dough portions separately in glad wrap and refrigerate for 20 minutes or until firm.
3. Roll the dough portions separately between sheets of baking paper until 5mm thick. Use two sizes of biscuit cutter of the same shape. Cut large shapes from each sheet of dough. then take the small cutter and cut a shape from each sheet of the dough. Then the tricky part is trying to fit the smaller shape into larger shape of the dough without breaking it.
4. Bake the biscuits for about 10-12 minutes or until golden brown and cool on wire rack.
There you have it Two-Tone biscuits…