Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Use an electric mixer to beat butter, sugar and egg in a bowl until just combined. Add the flour, cocoa, vanilla and almond extract and beat until mixture just comes together.
Step 2
Turn dough onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover with plastic wrap and chill for 30 mins.
Step 3
Roll out the dough on a lightly floured surface until 3mm thick. Use a 7cm round pastry cutter to cut discs from the dough, rerolling excess. Place on the lined tray. Bake for 10-12 mins or until light golden. Cool on the tray.
Step 4
Roll out the white icing on a surface lightly dusted with icing sugar. Use a clean 7cm round pastry cutter to cut discs from icing. Use a sharp knife to cut a curvy line down the centre to make icing drips. Brush half of each biscuit with honey and top with white icing.
Step 5
Roll out green icing on a surface lightly dusted with icing sugar. Use a small sharp knife to cut out holly leaves. Lightly brush with water and attach to the white icing. Roll the red icing into little balls. Lightly brush with water and attach to the leaves to make berries. Set aside to set.
Prep time20 mins20 minutes, + cooling, standing & 30 mins chilling time
+ cooling, standing & 30 mins chilling time
Ingredients
125g butter, softened
1/2 cup (125g) caster sugar
1 Coles Australian Free Range Egg
1 1/4 cups (185g) plain flour
1/4 cup (25g) cocoa powder
1 tsp vanilla bean paste
1 tsp almond extract
150g ready-to-roll white icing
Icing sugar, to dust
Honey, warmed, to brush
50g ready-to-roll green icing
50g ready-to-roll red icing
Description
These delicious chocolate biscuits are sure to hit the spot. They make the perfect festive gift for friends and family, too.
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Use an electric mixer to beat butter, sugar and egg in a bowl until just combined. Add the flour, cocoa, vanilla and almond extract and beat until mixture just comes together.
Step 2
Turn dough onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover with plastic wrap and chill for 30 mins.
Step 3
Roll out the dough on a lightly floured surface until 3mm thick. Use a 7cm round pastry cutter to cut discs from the dough, rerolling excess. Place on the lined tray. Bake for 10-12 mins or until light golden. Cool on the tray.
Step 4
Roll out the white icing on a surface lightly dusted with icing sugar. Use a clean 7cm round pastry cutter to cut discs from icing. Use a sharp knife to cut a curvy line down the centre to make icing drips. Brush half of each biscuit with honey and top with white icing.
Step 5
Roll out green icing on a surface lightly dusted with icing sugar. Use a small sharp knife to cut out holly leaves. Lightly brush with water and attach to the white icing. Roll the red icing into little balls. Lightly brush with water and attach to the leaves to make berries. Set aside to set.
%2FJun20_Chocolate-Sandwich-Biscuits-480x288.jpg&w=750&q=90)
