These snow cap biscuits are sweet, chewy and finger-licking delicious. Their cute, snow-dusted appearance works an absolute treat at Christmas time, but this chocolaty indulgence can be enjoyed any time of the year.
Ingredients 75g butter, at room temperature
2/3 cup brown sugar
1 egg, at room temperature
100g milk or dark chocolate, melted and cooled
¼ cup cocoa powder
1 cup plain flour
1 tsp baking powder
1 Tblsp milk
1 cup pure icing sugar
Beat butter and brown sugar in a bowl until light and fluffy. Beat in egg until combined.
Gradually pour in melted chocolate, beating until combined.
Sift together cocoa powder, flour and baking powder in a separate bowl. Add to egg mixture. Add milk and beat on a low speed until just combined.
Transfer mixture to a floured bench. Using floured hands, shape mixture into a flat disc. The dough will be soft and sticky at this stage.
Wrap in cling wrap and refrigerate for 30 minutes until firm.
Roll level tablespoons of mixture into balls and play on a tray. Refrigerate for a further 20 minutes until firm.
Sift icing sugar into a small bowl or container. Roll balls, one at a time, in the icing sugar. Ensure the balls are heavily coated.
Place 3cm apart on an oven trays lined with baking paper.
Cook biscuits in a moderate oven (180C) for about 15 minutes or until biscuits are cracked and soft to touch. Cool on trays to allow biscuits to become firmer.