- makes 15 serves
- preparation 15 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 180 g butter, softened
- ⅓ cup icing sugar, sifted
- 1½ cups plain flour
- 2 tbsp cocoa
- 2 tbsp custard powder
Icing
- 125 g butter, softened
- ¾ cup icing sugar, sifted
- ¼ cup cocoa, sifted
Cooling time: at least 30 minutes.
Instructions
- Pre-heat oven to 160°C.
- Cream the butter and sugar until light and fluffy. Stir in sifted flour, cocoa and custard powder.
- Roll rounded teaspoonfuls into balls and place on greased baking trays. Lightly press the top of each with a fork.
- Bake for 10-15 minutes. Cool on the tray for 10 minutes before lifting off onto a rack to cool completely. Store in an airtight container until required.
- For the icing, cream together the extra butter, sugar and cocoa until smooth. Sandwich together pairs of biscuits with icing. Store in an airtight container until required.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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