• 125 g butter, softened
• ½ cup icing sugar
• 1 cup self-raising flour
• ½ cup cornflour
• 1 teaspoon water
• 100 g cream cheese
• 100 g (4 rows) Cadbury Dark Cooking
• zest of ½ a small lemon
Preheat the oven to 180°C. Cream the butter
and icing sugar. Add the sifted flours, then
the water, and mix until well combined. Wrap
the dough in plastic cling film and chill
for 1 hour. Beat the cream cheese until
smooth. Add the chocolate and lemon zest,
and beat well. Roll out the dough between
two sheets of greaseproof paper or plastic
cling film to 3 mm thickness. Cut out
circles with a 7.5 cm fluted cutter.
Place a heaped teaspoonful of chocolate
mixture on one half of each circle.
Carefully fold the dough over, joining the
edges to encase the filling. Place on a
baking tray. Very lightly brush each with a
little milk, and then sprinkle with coconut.
Bake for 12–15 minutes in a preheated oven
at 180°C until golden brown. Remove to a
wire rack to cool completely.
Note: This pastry is not suitable for making
in a food processor.