Directions

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  1. Add all the wet ingredients to a pan and stir on a low heat until mixed and melted
  2. In a separate bowl, add all the dry ingredients and mix with a large spoon
  3. When the wet ingredients have melted, add them to the dry ingredients and mix through
  4. You can always try the raw mix at this stage and see if you want to add more sugar (i don’t think they need it)
  5. Pre-heat the oven to 180 ℃ and line a baking sheet with parchment paper
  6. Take a large dessert spoon or ice-cream scoop and take out some of the dough mix and with a slightly damp palm shape them into balls and place on the baking sheet.
  7. Make them as biscuit shaped as you can, using your palm to flatten them out. Aim to have them no thicker than 1cm (thinner biscuits are crunchier, thicker are gooier)
  8. Place them with at least 2-3cm in between them as they flatten a bit when cooking
  9. Cook in the oven for 12-15 minutes. I do not flip them halfway as they are quite delicate
  10. When they have browned evenly, remove from the oven and let cool completely before decorating them as below
  11. Temper some chocolate; either use a double burner or a place an empty glass bowl over some simmering water, making sure the bottom of the bowl does not touch the water
  12. Break the chocolate into small chunks and place in the bowl, stirring every so often.
  13. When completely melted, the chocolate has been tempered and ready to use to decorate
  14. You can coat the surface of them either with a cooking paintbrush or do what I did and clumsily drop them into the chocolate. OR you can take a spoon and drizzle it all over the top
  15. Let cool some more, add even more sliced nuts of candied fruit to decorate if you wish.
  16. These will last for weeks in a cool airtight container.