Gather the following ingredients to embark on the Choc Crust Biscuit adventure:
250g butter OR Stork Bake
1½ cups sugar
3 cups cake flour
3 cups fine coconut
2 teaspoons bicarbonate of soda
2 teaspoons fine ginger
1 egg
2 tablespoons smooth apricot jam
Preparation Method: Baking Bliss
Let’s transform these ingredients into a delightful batch of Choc Crust Biscuits following Rhaygaan Noordien’s recipe:
Creamy Creation:
Cream together sugar, butter, fine ginger, and apricot jam until well combined.
Eggcellent Addition:
Add the egg to the creamy mixture and mix thoroughly.
Dry Ingredients Dance:
Gradually add flour and coconut to the mixture.
Roll and Cut:
Place the dough on a plastic sheet, roll it out, and use a fork to create a charming texture.
Cut out the biscuits using a cookie cutter.
Bake to Perfection:
Bake in a preheated thermofan oven at 180°C for 12 minutes or 15 minutes in a convection oven.
Chocolate Dip and Close:
Dip the biscuits in melted chocolate.
Continued on next page (page 2)
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