375 g (13 oz) Plain flour
150 g (5 oz) Superfine (caster) sugar
200 g (7 oz) Unsalted butter, chilled and diced
1 Large egg, lightly beaten
1⁄2 tsp Vanilla extract
Chocolate Coating Ingredients:
200 g (7 oz) Green & Black’s Organic Milk Chocolate
50 g (2 oz) ea. Green & Black’s Organic Milk Chocolate
Large pinch of salt
Green & Black’s Organic 70% Dark or 85% Dark Chocolate
Green & Black’s Organic Maya Gold Chocolate
Green & Black’s Organic White Chocolate
All chocolate should be broken into pieces for dipping
Preheat the oven to 160°C (325°F). Butter a large baking sheet. Sift together the flour and the salt. Add the sugar and butter and process in a food-processor or rub between your fingertips until the mixture resembles bread-crumbs. Add the egg and the vanilla extract and process again or mix together with your hands until the mixture comes together as a firm dough. Wrap in cling film and chill for at least 15 minutes. Roll out on a lightly floured board to a thickness of about 3 mm (1/8in). Cut out the biscuits using a fluted 5 cm (2 1⁄2 in) cutter. Place on the baking sheet and bake for 15–20 minutes or until light golden brown. Cool on a wire rack.
Once the biscuits have cooled, melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water. If using one flavour of chocolate, select a bowl that will allow you to fit your hand into it so that you can dip the biscuits. Be very careful when melting the white chocolate and ensure that the bowl does not touch the water as it will seize easily. If you are using different flavours of chocolate, once melted, pour the chocolate on to a small plate and dip the surface of each biscuit in the chocolate before returning them to the wire rack to set.
The biscuits can simply have one surface dipped in the chocolate or you could decorate by drizzling white chocolate over a biscuit previously dipped in dark or white chocolate. You can also dip only half the biscuit with chocolate.
HINT: The most effective way of melting chocolate is to microwave it very slowly on medium in short bursts. To melt 50g (2oz), microwave for 30 seconds, then continue in 10-second bursts, stirring in between each one.