350 grams of butter ( room temperature )
1 cup of caster sugar
3 tablespoons of icing sugar
4 tablespoons of oil
2&3/4 cups of cake flour
1 tsp baking powder
1 tablespoon of vanilla essence
1 cup of cocoa powder
1&1/2 cups of dessicated coconut .
Mix with electric mixer butter and sugar till light and fluffy , add the egg , oil and vanilla essence and mix for a minute – now add all the dry ingredients and mix with hand till well combined .
Cling wrap dough and place in fridge to chill for 20 minutes .
Preheat oven to 180 deg C . Roll out dough on a well floured surface and ensure that your rolling pin is floured as well or simply place some cling film or wax paper over dough and roll out . Take a fork and run lightly over dough , scraping to form the rugged look . Cut out shapes with cookie cutter and place on greased baking sheet , bake for +-12 minutes .
When cooled turn the biscuits up side down , so if you baked 60 biscuits , only turn around 30 biscuits . Place a teaspoons worth of melted chocolate on and wait 2 minutes before lightly placing the top biscuit . Press gently .
Allow Chocolate to set and pack away in a air tight container till ready to serve …
Tip – if the dough struggles to come together simply add a tablespoon of oil or butter . If your dough is too sticky just add a few tablespoons of flour .