how to make quick The ultimate chocolate-filled biscuit

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, The ultimate chocolate-filled biscuit. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

The ultimate chocolate-filled biscuit is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. The ultimate chocolate-filled biscuit is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 3/4 cups plain flour
  • 3/4 cup brown sugar
  • 1/4 cup NESTL� BAKERS’ CHOICE Cocoa
  • 180g butter, chilled, chopped
  • 1 egg
  • 1 1/2 tablespoons milk
  • 250g dark chocolate, chopped
  • 3/4 cup icing sugar mixture
  • 1/2 teaspoon vanilla extract
  • 220g milk chocolate, chopped

Method

  • Step 1
    Place flour, sugar, cocoa and 125g butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg and milk. Process until dough comes together. Turn out onto a lightly floured surface. Knead dough until smooth. Divide dough in half. Shape into 2 discs. Wrap in plastic wrap. Refrigerate for 30 minutes.
  • Step 2
    Preheat oven to 180C/160C fan-forced. Line 2 large baking trays with baking paper. Roll 1 dough disc between 2 sheets of baking paper until 5mm thick. Using a 4cm-square cookie cutter, cut out squares (if dough becomes too soft, refrigerate until firm). Place squares, 2cm apart, on prepared trays. Repeat with remaining dough disc to make a total of 50 squares. Refrigerate for 10 minutes or until firm.
  • Step 3
    Bake biscuits, 1 tray at a time, for 7 to 8 minutes. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.
  • Step 4
    Place 50g dark chocolate in a heatproof, microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute, stirring halfway through with a metal spoon, or until melted and smooth. Cool for 10 minutes. Using an electric mixer, beat icing sugar and remaining butter until light and fluffy. Add vanilla and melted chocolate. Beat until just combined (don’t overbeat). Sandwich biscuits together using 1 � teaspoons chocolate mixture. Refrigerate 20 minutes.
  • Step 5
    Place milk chocolate and remaining dark chocolate in a heatproof, microwave-safe bowl. Microwave on MEDIUM (50%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. Place on a wire rack set over a baking tray lined with baking paper. Dip the sides of each biscuit in chocolate mixture and place on rack. Pour 1 tablespoon melted chocolate over each biscuit to cover. Set aside for 1 hour or until set (see note). Serve.

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