180g margarine (we used Pure sunflower spread)
120g sugar (we used raw cane sugar)
200g corn flour
1tsp vanilla essence
2 tbsp. cocoa (check it is gluten free, if you need this).
12 squares of chocolate
You will need some circular biscuit cutters, preferably of two sizes.
- Preheat oven to 190C/375F/Gas Mark 5.
- Cream the margarine and sugar.
- Stir in the corn flour and polenta and work together to form a soft dough.
- Halve the dough. Add the vanilla essence to one half of the dough and mix in. Add the cocoa to the other half of the dough and mix in.
- Roll out on a floured surface and cut into shapes. If you are using two size cutters then use one size for the vanilla dough and the other size for the cocoa. You will need an equal number of each type of biscuit. So you might have a little leftover to make a bonus biscuit for the chef!
- Assemble the biscuits. Put a square of chocolate on the small size biscuit. [ N.B. I had to use the same size cutter for all the shapes as I discovered my biscuit cutters had got very badly squashed in the drawer and they couldn’t be coaxed back into shape. Also, note that we used OhSo Good chocolate, that has very small squares. Four OhSo Good chocolate squares equals one Dairy Milk square for comparison. A good thing about using the OhSo Good chocolate was that the raspberry flavour made these taste like Jammy Dodgers.] Then put a larger biscuit circle on top of the chocolate. Finally, press the edges down to seal in the chocolate. Don’t worry if the dough cracks a bit. It’s part of the charm of home baking! You will have made a two tone biscuit with hidden, chocolate treasure.
- Put the biscuits on a baking sheet, that has been coated with corn flour, and bake for 15-20 minutes.
- Leave to cool before removing from the baking sheet. If you can catch them, when the biscuit has cooled, but the chocolate is still runny, then you are in for an extra treat!
P.S. Next week is our blog’s first birthday. We will be celebrating with a competition so don’t forget to look out for that!