Proudly supported by
For a biscuit take on the chocolate favourite, the freckle, try this easy recipe. With a lighter taste, these bickies are a fun treat to pack in school lunches!
250 g unsalted butter, chopped, at room temperature
1 cup caster sugar
1 ¼ cups plain flour
¾ cup self-raising flour
⅔ cup cocoa powder
150 g dark cooking chocolate, chopped
⅔ cup hundreds and thousands (185g)
- Beat butter and sugar in a small bowl of an electric mixer until light and fufy. Beat in egg until combined. Transfer mixture toa large bowl. Add combined sifed fours and cocoa. Stir until well combined.
- Roll 2 tsps mixture into a ball. Place on a tray. Repeat with remaining mixture. Refrigerate for 30 minutes. When frm, arrange balls, about 3cm apart, on four oven trays lined with baking paper.
- Cook two trays at a time in a moderately slow oven (160C) for about 15 minutes, or until just firm to touch. Cool on trays.
- To decorate, melt chocolate in a large heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Remove from heat.
- Working with one cold biscuit at a time, dip tops into chocolate, then press into hundreds and thousands. Place on a wire rack until set.