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| Choc Bix before filling :) - they bake slightly darker - my photo came out a little bright! |
5ozs (75g) butter
5 ozs. caster sugar
2 yolks
9 ozs. (250g) SR Flour
1oz. (25g) cocoa powder (1 good tablespoon)
In a food processor, process all the above ingredients until blended (almost) together. Dont over-process the dough.
Knead together, lightly, cover, and leave in fridge for about 20 mins. or longer.
At this stage you can 'sausage roll' the dough in Klingfilm and either keep it in the fridge or freeze it.
When ready to use : either cut very thin slices off the roll and place on a greased baking tray - they dont spread too much when baking. OR
Roll out on a lightly floured surface and cut into shapes
bake at 190 deg.C for about 10mins.
These are lovely just baked and still warm - they go crispy as they cool.
Marshmallow Filling: - this can also be made in advance.
250ml (9fl oz) double cream
· 55g (2oz) marshmallows
· 250g (9oz) good-quality dark chocolate,
chopped
Heat the cream and marshmallows until the cream is just boiling and the
marshmallows have melted, stirring continuously ..... The filling can be used as is
Otherwise you can add the chocolate:
Pour over the chopped chocolate and mix gently until smooth, thick and
glossy
It will thicken as it gets cold - (leave covered in fridge.)
It will thicken as it gets cold - (leave covered in fridge.)
Another (Buttercream) filling:
1.1/2 ozs. butter
1.1/2 ozs. icing sugar
1 dessertspoon of cocoa powder
Cream all the ingredients together
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