Makes about 45
Preparation time 20 minutes
Baking time 10 minutes per baking sheet
You need
- 250 g softened butter
- 1 cup icing sugar
- 1 extra-large egg
- ¼ cup cocoa
- 2 cups cake flour
- 1 teaspoon baking powder
- pinch of salt
- 1½ cups desiccated coconut
- chocolate spread
Here's how
1 Preheat the oven to 180° C. Cream the butter and icing sugar together with a wooden spoon (an electric mixer is faster, but not essential). Add the egg and beat until the mixture is smooth and creamy. Mix in all the other ingredients except the chocolate spread to make a soft, smooth dough.
2 Roll teaspoons of dough into balls and arrange them on greased baking sheets. (You can also line the sheets with baking paper.) Use the tip of the wooden spoon's handle to make a hole in the middle of each ball of dough. (Be careful not to push it all the way through!)
3 Bake the biscuits for about 10 minutes or until they only just retain their shape. Remove the baking sheets from the oven and cool the biscuits on a wire rack.
4 Fill the biscuits with the chocolate spread and store them in an airtight container.
Tip Put a sheet of wax paper between the layers of biscuits in the container. This will prevent the chocolate spread from sticking to the other biscuits. You can also use melted chocolate instead of chocolate spread and just dip the biscuits in the chocolate once they've cooled down (no need to make holes).
