300 grams of butter ( room temperature )
1 cup of sugar
1/4 cup of oil
3 &1/2 cups of cake flour
1 tsp baking powder
1 tablespoon of vanilla essence
1 cup of cocoa powder
2 cups of fine coconut .
Mix with electric mixer butter , oil and sugar till light and fluffy , add the egg and vanilla essence and mix for a minute – now add all the dry ingredients and mix with hand till well combined .
If you are in hot weather/ Summer , place in the fridge covered for 10 minutes before using , if its cold / Winter , no need to refrigerate . Allow dough to rest for 10 minutes before using .
Preheat oven to 180 deg C . Roll out dough on a well floured surface and ensure that your rolling pin is floured as well or simply place some cling film or wax paper over dough and roll out . Take a fork and run lightly over dough , scraping to form the rugged look . Cut out shapes with cookie cutter and place on greased baking sheet , bake for 12 minutes .
When cooled turn the biscuits up side down , so if you baked 60 biscuits , only turn around 30 biscuits . Place a teaspoons worth of melted cadbury chocolate on and wait 3 minutes before lightly placing the top biscuit . Press gently .
Allow Chocolate to set and pack away in a air tight container till ready to serve … Like most biscuits – it’s best serve the next day . This batch of dough makes 40 medium sized biscuits .