I adapted this lovely recipe from the wonderful Donna Hay Modern Classics Book 2. It results in a soft, delicate chocolate biscuit. As a variation, instead of coating the biscuits in chocolate, you can sandwich them together.
Ingredients for Biscuit
65g cold butter, chopped
1/4 cup icing sugar
1/2 cup plain flour
2 1/2 tsp cornflour
1 tbsp cocoa powder
1 egg yolk
2 tbsp buttermilk or normal milk
+ 1 tbs water, if necessary
Preheat oven to 180 degrees (fan-forced) and prepare a large cookie tray. Process the butter cubes, icing sugar, flour, cornflour, cocoa, egg yolk, and milk until a soft dough forms. If your dough still isn't wet enough after 3 minutes of gradual processing, add the water and mix it through with your hands. Wrap dough in plastic wrap and refridgerate for 30 minutes. Then, roll teaspoons of the mixture into balls, placing each on the prepare tray. Bake for 5-7 minutes or until the bases are lightly cooked. They will still be soft, but check the bases! Cool on tray, and they will harden slightly. Dip the cooled cookies in chocolate ganche and immediately decorate with sprinkles. Make 8-10 little buttons.
Ingredients for Ganche
50g dark chocolate
1/4 cup single or pouring cream
Place chocolate and crema in a small saucepan over low heat. Stir until melted and glossy. When slightly cooler, dip chocolate button biscuits in ganche and decorate with sprinkles.