Ingredients
The following ingredients have 6 Servings
- Wheat flour 1 Cup (130 g)
- A Pinch of Salt
- Cocoa Powder 1/4 Cup
- Brown Sugar 1/4 Cup
- Unsalted Butter 40 g (little less than 1/4 Cup)
- Oil 2 Teaspoon
- Vanilla Essence 1 teaspoon
- Honey 1 tablespoon
- For Filling: Butter 1 tablespoon
- Powdered Sugar 2 tablespoon
- Cocoa Powder 1/2 tablespoon
- Milk 1 to 2 tablespoon
- To Sprinkle: White Sugar 1 tablespoon
Instruction
- For Biscuits: Mix flour, salt, cocoa powder and brown sugar. Rub in oil and cold butter till the flour resemble crumbs.
- Add honey and vanilla extract.
- Now, without kneading, just gather the dough into a big ball. If required, add very little milk, 1/2 tsp at a time.
- Once the dough is gathered, wrap it in cling film, cover and keep in refrigerator for 15-20 minutes.
- Take out of refrigerator and divide the dough in 2 or 3 parts.
- Now placing one part of the dough between plastic sheets, roll it into sheet of 1/4″ thickness. Don’t bother to have smooth edges.
- Cut rectangles of 6″ by 3″ or any other preferred size with the help of a knife or pizza cutter.
- Collect the left over pieces, mix it in the remaining dough and repeat till all the dough is fully consumed.
- On the cut rectangles, sprinkle sugar, press a little with fingers and prick holes using a fork.
- Transfer these to parchment paper and again refrigerate for 15-20 minutes, till the oven gets ready.
- Preheat oven at 180 degrees for 15 minutes. Reduce oven temperature to 160 degrees and bake biscuits for 16-18 minutes.
- Take out of the oven, keep it on a wire rack. Let the biscuits cool completely.
- Once cooled, sandwich filling and store in an air tight container. Serve with love…. tea/smoothie optional.
- For filling In a bowl, mix butter, icing sugar and cocoa powder.
- Make a thick paste by adding milk, very little at a time. Keep it covered.
