I’m not sure if I’m homesick in general, miss my granny or a lot of both of those, but I craved my naanies chocolate croonies!
Now, you must understand that baking isn’t my forte. Not by a long shot. But every so often I’ll try my hand at something simple.
These biscuits are a chocolate lovers delight!
A choco-coconut biscuit, filled with a chunk of cocoa goodness, and topped with flakey, creamy happiness.
A beginner tip: Don’t make the biscuits too big. Just enough to wrap around the chocolate piece and cover it sufficiently. I did a test bake on one and realized that the dough ball was too big and getting to crumbly when baked. A tablespoon portion id probably adequate
Ingredients:
250g Butter
1/2 cup Castor Sugar
2 cups Desicated Coconut (or called Coconut Powder in the UAE)
2 cups Flour (I used Snowflake Cake Flour as it’s a great brand I grew up with and love! You can get here at Spinneys or Hyperama)
2 Tbsp Cocoa
1/2 tsp Baking Powder
2 Tbsp Corn Flour
2 Tbsp Oil
3 regular slabs Cadbury Dairy Milk
(Optional): 1 Flake
Method:
Beat the butter & sugar
Add the dry ingredients, followed by the oil
Make a soft dough
Take a (roughly) tablespoon size of dough and wrap one block of the chocolate slab in the middle. The dough must cover the chocolate
Use your hands to mould into ‘oval-ish’ shapes
Bake at 180 for 15-20 mins (approximately) until the biscuits turns a light brown. Leave to cool.
If the biscuit is moist when you break it open or crumbles – the dough may have been too much around the chocolate block
Once cool add the topping and decorate as you desire.
Topping: Melt a slab of the chocolate and drizzle over the top of the biscuits. You can add gold dust, Flake or nuts too if you wish
Tag me in your beautiful baked goods and enjoy! I’m a firm believer in never being too old for a cup of cold milk and chocolate cookies, so that’s how I had my fresh batch. And with tea. I love tea.
xxx
Zah
