Recipe credit: Fozia Bodiat
Picture credit: Fatima A Latif
Bismillah hir Rahman nir Raheem
Make a chocolate shortbread biscuit:
1 cup icing sugar
3 tablspoon cornflour(maizena (corn flour))
1⁄3 cup cocoa
2-3cups cake flour or enough to make a soft dough
Bake in a square pan. Press evenly, bake on 180° 15-20 minutues.
Mix 1 tin condensed milk with 2-3 cups coconut, spread on top of biscuit and make it smooth with the back of a dessert spoon, melt about 200g baking chocolate, spread on coconut.
Melt about 100g white chocolate and in a piping bag with a very small round nozzle draw lines carefully over the still hot brown chocolate, now with a tooth pick draw lines down making a pattern across the white chocolate, turn the tray upside down and draw across again.....it will have a pretty design...you dont have to do the design. Cut when cool....you may use any other chocolate biscuit of choice.
This idea was not mine, I saw and tasted the biscuit at a function and did my own thing.
I used dairy milk and a little baking choc mixed. I decorated with coconut.