| Cook Time | 15 minutes |
| Servings | cookies |
Ingredients
- 125 grams Butter softened
- 1/2 cup Caster Sugar
- 1 Egg lightly beaten
- 1/3 cup Desiccated Coconut
- 1 1/2 cups Self Raising Flour
- 1 tablespoon Cocoa Powder
- 3/4 cup Dark Chocolate Melts coarsely chopped
Ingredients
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Instructions
- Beat butter and sugar in a small bowl with an electric mixer until smooth. Add egg and beat until combined. Stir in combined coconut and flour and mix well.
- Remove half of the biscuit dough and place in a separate bowl. Stir sifted cocoa into one half and chopped chocolate into other half. Mix well.
- Place the light coloured biscuit dough onto a large oven tray. Using your hands, roll into a 30 cm long log shape. Place dark coloured biscuit dough onto same tray and roll into a 40 cm long log shape. Then twist dark dough around the light dough to create a swirl pattern. Using your hands, roll the log until smooth and both dough have come together. Refrigerate dough on oven tray for 2 hours, or until firm.
- Place dough on a chopping board and cut into 1.5 cm thick rounds. Place rounds, about 3 cm apart, on baking paper lined oven trays.
- Cook in a moderate oven (180c) for about 15 minutes, or until lightly browned. Stand biscuits on trays for 5 minutes before transferring to wire racks to cool.
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