White & Dark Chocolate Coconut Biscuits

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By Darren Purchese

I really love chocolate-dipped biscuits.  I mean I really, really love chocolate dipped-biscuits. They were a special treat around our house when I was younger. We had lot of biscuits (for tea dipping of course) but the chocolate variety were a bit fancy.

Biscuit dipping is a special skill I acquired and practiced in my childhood. Real pros at the sport could get maximum tea soakage into the biscuits without it crumbling into the cuppa. Chocolate-dipped biscuits, though, are a totally different ball game: with that chocolate protective covering you need all your wits about you to get the tea soakage to a maximum. Now I make my own dipped biscuits and I luxuriate in the decadence of it all, munching and dipping at will.

This is a recipe that has lots of uses such as playing a supporting role in my Lamington Ice Cream Sandwich. You can use them as a crumble topping or a biscuit base for a cheesecake but the simplest way is to bake them as a biscuit and dip them in chocolate. Ridiculous, pure heaven.

The biscuits shown in this image were baked in a 5cm silicon mould to create that prefect shape.

Time

2

hour

0

minutes

Degree of Difficulty

Easy

Save

2

Portions

35
servings

Share Recipe

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Ingredients

Servings

metric
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190g unsalted butter, room temperture
110g caster sugar
195g plain flour
25g cocoa powder
15g baking powder
110g desiccated coconut
45g white chocolate, chopped small
45 ml milk
300g dark chocolate melted for dipping
1

Place the butter... and sugar into an electric mixing machine bowl fitted with the paddle attachment. Slowly beat the mixture to smooth, ensuring all of the butter lumps are removed. Scrape the insides of the bowl down with a spatula and mix again until smooth.

 

2

Sieve the flour… with the cocoa and baking powder and add this to the bowl. Mix this on a slow speed for a minute and then add the coconut, white chocolate & milk. Mix again and make sure you scrape the sides of the bowl to ensure an even mix of ingredients and no lumps.

 

3

Transfer the biscuit dough… to a lightly floured worktop and bring it together with your hands. Roll the dough into a log shape and divide it into two even pieces of around 350g each.

 

4

Roll each piece... into even sized log shapes with a diameter of around 4cm-5cm.

 

5

Wrap each log... in baking paper and store in the fridge for a minimum of 45 minutes or longer or the freezer.

 

6

Take the dough… out and remove the paper, cut each log into  ‘slices’ of biscuits with a sharp knife. (approx. 20g slices)

 

7

Place the biscuits… onto a baking tray lined with baking paper evenly spaced apart and bake them in an oven preheated to 170°C for 14 minutes or until cooked.

 

8

Remove the biscuits… from the oven and immediately transfer them, using a palette knife, to a wire rack to cool down.

 

9

Prepare the chocolate for dipping… by following one of the chocolate tempering techniques listed https://studiokitchen.com.au/chocolate-tempering-a-quick-overview/

 

10

Dip each biscuit.. halfway in the dark chocolate and shake each one to remove any excess chocolate before laying them flat onto a tray lined with baking paper and leave them to set at room temperature.

* Tip: If you don’t have a thermometer just melt the chocolate in short high bursts until it is runny but feels cold to touch. That will be cool enough for the chocolate to set on the biscuits but if you are having trouble, pop them in the fridge for 20 minutes to finish setting.

 

1
0 hours 0 minutes

Place the butter... and sugar into an electric mixing machine bowl fitted with the paddle attachment. Slowly beat the mixture to smooth, ensuring all of the butter lumps are removed. Scrape the insides of the bowl down with a spatula and mix again until smooth.

2
0 hours 0 minutes

Sieve the flour… with the cocoa and baking powder and add this to the bowl. Mix this on a slow speed for a minute and then add the coconut, white chocolate & milk. Mix again and make sure you scrape the sides of the bowl to ensure an even mix of ingredients and no lumps.

3
0 hours 0 minutes

Transfer the biscuit dough… to a lightly floured worktop and bring it together with your hands. Roll the dough into a log shape and divide it into two even pieces of around 350g each.

4
0 hours 0 minutes

Roll each piece... into even sized log shapes with a diameter of around 4cm-5cm.

5
0 hours 0 minutes

Wrap each log... in baking paper and store in the fridge for a minimum of 45 minutes or longer or the freezer.

6
0 hours 0 minutes

Take the dough… out and remove the paper, cut each log into  ‘slices’ of biscuits with a sharp knife. (approx. 20g slices)

7
0 hours 0 minutes

Place the biscuits… onto a baking tray lined with baking paper evenly spaced apart and bake them in an oven preheated to 170°C for 14 minutes or until cooked.

8
0 hours 0 minutes

Remove the biscuits… from the oven and immediately transfer them, using a palette knife, to a wire rack to cool down.

9
0 hours 0 minutes

Prepare the chocolate for dipping… by following one of the chocolate tempering techniques listed https://studiokitchen.com.au/chocolate-tempering-a-quick-overview/

10
0 hours 0 minutes

Dip each biscuit.. halfway in the dark chocolate and shake each one to remove any excess chocolate before laying them flat onto a tray lined with baking paper and leave them to set at room temperature.

* Tip: If you don’t have a thermometer just melt the chocolate in short high bursts until it is runny but feels cold to touch. That will be cool enough for the chocolate to set on the biscuits but if you are having trouble, pop them in the fridge for 20 minutes to finish setting.