This dark as night biscuit dough is perfect for children. it really behaves itself no matter how many times it is scrunched and rolled - plus it makes loads of yummy of bats and it keeps well for up to week when stored in an airtight box! what are you waiting for...
you will need:
140g/ 5oz plain (all purpose) flour
45g/ 1 1/2oz cocoa powder
60g/ 2oz icing (confectioner's) sugar
125g/ 4oz cold butter, cut into small pieces
1 egg yolk
teaspoon vanilla essence
bat shaped cutter or cut the dough free-style using a knife
for the icing
50g dark chocolate
small knob of butter
white vermicelli for the fangs!
- measure flour, cocoa and icing sugar into a bowl. mix together briefly.
- rub in the butter (or process) until you have fine breadcrumbs.
- add the egg yolk and vanilla essence. process or mix with a spoon until the dough comes together - it may seem quite dry but stick with it and, if mixing by hand, get your hands in to bring the dough together.
- roll the dough into a ball and wrap in cling then place in the fridge for about 30 minutes to rest.
- preheat the oven to 160°C/ 325°F/ gas 3
- roll the dough between 2 sheets of greaseproof paper until it is 5mm/ 1/4in thick. Cut out the shapes and place onto a lined baking tray.
- use the point of a knitting needle, or similar, to make holes for the eyes.
- bake for 15 to 18 minutes.
- transfer the biscuits to a wire rack to cool.
- in the meantime melt the chocolate with the butter. leave to cool down a little before decorating the bats.