Makes rougly 25.
125g unsalted butter
3/4 cup icing sugar
1 2/3 cup plain flour
1 tbsp cornflour
2 tbsp cocoa powder
50g dark chocolate, melted
Preheat the oven to 180 degrees (fan-forced) and prepare to baking trays. Using electric beaters, beat together the butter and sugar until light and creamy. Add egg and beat until smooth. Add sifted plain flour and cornflour and mix with spoon until well combined. Divide the mixture evenly and place into 2 separate bowls. Only add cocoa powder and melted chocolate to one portion of dough; mix well. Wrap the dough portions separately in plastic wrap and refrdigerate for 30 minutes, or until firm.
Roll dough portions separately between sheets of baking paper or on a floured surface; about 5mm thick. Use two different sized cookie cutters (but same shape eg. 2 butterflies, one being large, one being small). Cut large shapes from each sheet of dough, then take the smaller cutter and cut a shape from inside the large dough shape; swape inner shapes and assemble to make two-tone biscuits. Place on prepared tray and bake for around 12 minutes, or until just golden. Cool on tray. Store in airtight container for up to 4 days. Recipe from Homestyle Cookies, Muffins + Cakes.
|Nanna and her roses circa. 1960|
|2011, Rose Farm - new owners - but still a nostalgic visit for me.|