Based on a commercial brand of biscuits, using my mum's recipe for butternut snaps. These biscuits are cooked smaller than normal and then joined together with either milk or dark chocolate, the choice is yours.
- 2 tbsp butter softened (see notes)
- 1 cup sugar
- 1 egg
- 2 tbsp golden syrup
- 1/2 tsp vanilla essence
- 1 cup coconut
- 1 1/2 cups self raising flour see notes for Gluten Free Option
- 1 packet of chocolate melts
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Place the butter and sugar into the mixing bowl, and using a wooden spoon, cream the butter and sugar.
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Add the egg and beat to combine, then add the golden syrup and vanilla essence.
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Finally add the coconut and flour and mix until well combined.
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Preheat oven to 160˚C (fan).
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Line two baking trays with baking paper.
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Using a small coffee spoon, take spoonfuls of dough and place on the lined baking tray, ensuring that you allow space between each for spreading.
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Bake for 17 minutes, or until golden.
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Remove from the oven and turn every second biscuit upside down, revealing the flat base of the biscuit.
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Place a chocolate melt onto the flat base of each turned biscuit and top with one that has not been turned.
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Place on a cooling rack and allow the heat from the biscuits to melt the chocolate and then set. (I like to check the biscuits after a couple of minutes, to make sure that none of the top biscuits have moved as the chocolate melts.)
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When cold store in an airtight jar.
- 1 metric tbsp = 4 tsp = 20 ml
- The temperature shown is for a fan forced oven, if using a non-fan forced oven you will need to increase the temperature by 10-15˚C
- This recipe translates easily for those on a gluten free diet.
For gluten free biscuits, replace the self raising flour with 1 1/2 cups gluten free flour blend and 1 1/2 tsp baking powder - I use both dark chocolate and milk chocolate melts, generally doing half with dark and half with milk. I believe that white chocolate would make the biscuits overly sweet, but in your kitchen you might like to try white chocolate..