Shahieda's Specials

INGREDIENTS

250g butter
½ cup sugar
2 cups cake flour
1 level teaspoon baking powder
pinch of salt
2 tablespoons cocoa
2 cups dessicated coconut
1 teaspoon vanilla essence
200g milk chocolate
200g mint chocolate

METHOD

Preheat oven to 180 degrees celcius. Spray a biscuit tray with cooking spray.
Mix cocoa with a little warm water to a paste. Allow to cool. Beat butter and sugar until light and fluffy. Mix in vanilla essence and coconut, then cooled down cocoa paste. Cocoa should be well incorporated. Add dry ingredients and mix to a soft biscuit dough. Press dough flat onto prepared biscuit tray until uniform and even. Using the tines of a fork scrape the biscuit dough as you would for making romany creams or coconut biscuits. Bake in preheated oven for about 30 minutes or until the dough pulls away from the sides and is lightly browned. While the biscuit is baking, break both chocolates into pieces and melt together in the microwave on medium for about 3 minutes. Be careful not to burn the chocolate.Stir the chocolate and pour over biscuit as soon as it comes from the oven. Working quickly, spread the chocolate evenly over the biscuit. Cut into squares and allow to cool completely.

INFO & TIPS

This biscuit is my mother's favorite.
I've been making it since my high school days and it's a winner with children and adults alike.
Can't remember where the recipe came from.
The pic is my own :)

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