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Chocolate Coconut Creams

Makes about 32 double

Ingredients

 

  • 250 g butter or margarine, softened
  • 250 ml (210 g) castor sugar
  • 1 extra-large egg
  • 80 ml (35 g) cocoa powder
  • 500 ml (280 g) Snowflake cake flower
  • 5 ml baking powder
  • 2 ml salt
  • 375 ml (120 g) desiccated coconut
  • For the filling:
    • 15 ml butter or margarine
    • 60 ml (50 g) sugar
    • About 80 ml fresh cream
    • 30 ml milk
    • 3 ml vanilla essence
    • 625 ml (325 g) icing sugar
    • 30 ml cocoa powder

Method

  1. Cream butter and sugar together. Add egg, beating well until light and creamy.
  2. Sift flour, baking powder cocoa and salt. Add coconut. Add dry ingredients to creamed mixture and mix to a soft dough.
  3. Roll dough into heaped teaspoon-size balls and place onto greased baking trays, leaving enough space for spreading. Press down gently with a fork. Bake at 180 °C for 10 – 12 minutes. Turn onto wire racks to cool.
  4. For the Filling:
    1. Melt butter and sugar in a small saucepan. Stir over medium heat. Add cream and milk. Remove from heat and add essence.
    2. Sift icing sugar and cocoa powder together and add to liquid mixture. Mix to a smooth, spreadable consistency. Sandwich two biscuits together with filling.

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