Chocolate Iced Biscuits

Crunchy Chocolate Biscuits With a Crisp Iced Topping



Ingredients                                                                                 For the Icing                                                            

350 g self-rising flour                                                               1 350g pack Simple Icing Royal Icing

75g unsweetened cocoa powder                                           80ml cold water

225g butter at room temperature                                         Food colouring (optional)

350g caster sugar

2 large eggs

2 teaspoons vanilla essence



In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take approx. 3 – 5 minutes using an electric hand mixture.  Add the eggs, one at a time, mixing for a few minutes after each addition. Add the vanilla essence and mix well until combined.

Sift the flour and cocoa powder together in a separate bowl. Add the flour mixture to the creamed mixture and mix well until you have a smooth dough.

Wrap the dough in cling film and refrigerate for about one hour or until dough is firm enough to roll.

Preheat the oven to 160C(fan)/180C/350F/gas mark 4 and line two baking trays with grease proof paper.

Remove the dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of about ¼ inch (1cm).  Keep turning the dough as you roll, making sure it does not stick.  Cut out the desired shapes using a lightly floured biscuit cutter and transfer biscuits to the prepared baking trays.  Place the baking trays with the unbaked biscuits in the refrigerator for about 15 minutes to chill the dough.  This will prevent the biscuits from spreading and losing their shape while baking.

Bake the biscuits for about 10 – 12 minutes (depending on size) or until they are firm around the edges.  Remove from the oven and let biscuits cool on the baking tray for a few minutes before transferring to a wire rack to finish cooling.

To make the icing empty contents of pack into a large mixing bowl.  Add 80ml of cold water and using an electric hand mixer beat on a low speed until all the powder is wet then beat on a high speed for 1 minute.  The icing needs to be at the correct consistency, about the same as lightly whipped cream.  Too runny and it will run off the sides of the biscuit, too stiff and it won’t spread nicely.  If the icing is too thin beat for a little longer, if it is too thick add small amounts of water at a time (1/2 tsp.) until the correct consistency is achieved.

Add food colouring if being used.  Decorate biscuits with a thin even layer of icing.  Leave to dry for a couple of hours or until icing has completely hardened.  Iced biscuits will keep in an air tight container for 2 – 3 days.