Today we made Penguin biscuits.
For the biscuits
- 115 g unsalted butter
- 115 g granulated sugar
- 1 large egg
- 2 tbsp cocoa powder
- 150g plain white flour
For the buttercream
- 115g unsalted butter, room temperature
- 115g icing sugar, sifted
- 1 tbsp cocoa powder
- 1 tbsp Horlicks
For the coating
- 125g dark chocolate
- 125g milk chocolate
- 1 tbsp neutral flavoured coconut oil
- Cream together the butter and sugar until light and fluffy. Add the egg and beat until combined. Then add the cocoa powder and beat until smooth. Then fold in the flour until the dough is smooth (it will be soft).
- Scrape the dough onto a piece of baking parchment, add another piece of parchment on top and roll out to a rectangle roughly 6mm thick. Place on a tray and freeze for 30 minutes.
- Preheat the oven to 180 degrees oC. Line two trays with baking parchment. Remove the dough from the freezer, remove the top piece of parchment paper and cut into 28 rectangles. Place the rectangles on your prepared trays, a few millimetres apart and bake for 10 minutes. Remove from the oven and allow to cool on the trays while you make the buttercream.
- Cream the butter until light and fluffy. Slowly beat in the remaining ingredients until smooth and light. Use the buttercream to sandwich together the cooled biscuits then pop in the fridge to chill while you make the coating.
- Melt the chocolates and coconut oil. Once melted and smooth, remove the sandwich biscuits from the fridge and dip, one at a time, into the chocolate. Once completely coated, remove to a baking parchment lined tray and repeat until all your biscuits are coated
It was quite messy covering them in chocolate!