Normally I make fancy biscuits for Diwali or for family functions.
The last time I made a chocolate covered cookie was for my mother’s late cousin and never again. Not because they are complicated to make, they are just time consuming. My family are not very patient people when it comes to eating and waiting for chocolate to set on biscuits is too time consuming that most of the time the chocolate has even set yet and the biscuits are already completed.
I came across this recipe in Fatima’s cookbook.
Another thing, I am not a huge fan of pipped biscuits from a bag, I prefer piping them from a cookie gun, but a bag is another altogether. If the dough is not soft enough then all the pressing to force the dough out the nozzle splits the bag and then to rebag all the dough. I am just too old for all this rebagging.
But when my mum saw these biscuits, she kept hinting that she can’t wait to try it out, so I eventually gave in and made them for her.
Which was just my two uncles luck.
One was visiting from East London and he was stayed with my late uncle, so you know how my mum likes to spoil her baby brothers, she kept 6 aside for us and packaged the remainder to drop off for them.
It took along time for me to actually right up this recipe as well as a blog post about it, simply because it is just too close to home.
I made these biscuits on a Monday, my mum dropped it off on the Tuesday, on the Thursday my mum spoke to my late uncle and he was telling her he just ate the last of the biscuits but where is the roti I promised him. I only had 1 roti left and I was not going to drive down at 8pm to drop just one roti off, I would make more over the weekend. Friday my uncle got sick and Sunday he was gone, never to eat another roti again. So these biscuits were literally the last thing he ate that came from my hands.
Since his passing I have not baked. The only time I have gone near a stove was to cook, but my oven has not been used. Too many memories.
However when he did eat them he loved them, he loved the peppermint chocolate bit at the bottom of the biscuit.
My parents loved the 6 mum kept aside for us. The plan was to make more during the week, but plans changed as life normally does.
- 150g x butter, room temperature.
- ½ x cup icing sugar.
- 3 x tbsp. cooking oil.
- 1 x tsp vanilla essence.
- ¼ x cup corn flour, sifted.
- 1 ½ x cups cake flour, sifted.
- 1 x slab chocolate, melted over a double boiler.
- Place the butter in the bowl of your stand mixer and beat till light and fluffy.
- Add in the icing sugar, oil and vanilla essence.
- Mix till everything is well combined.
- Sift in the cake flour and corn flour.
- Mix till the flour has been incorporated.
- Place the dough in a piping bag fitted with a star nozzle.
- Pipe rosettes onto a greased baking tray.
- Pop into a preheated oven and bake at 180 degrees for 10 minutes or until the bottoms are lightly golden brown.
- Allow to cool for 5 minutes on the baking tray before placing on a cooling rack and allowing to cool completely.
- Dip each biscuit bottom into the chocolate and shake off any excess chocolate.
- Place back on the cooling rack and allow to cool completely.