Recipe: Chocolate and Coconut Biscuits

The dark chocolate makes these rich as mud cake

These biscuits were the result of melting chocolate gone wrong. I couldn't be bothered putting the chocolate in a glass bowl surrounded by water and instead heated it straight onto the pan. It wasn't liquidy enough so I added a bit of milk. That didn't help, so I added butter and whisked it. The chocolate mix was still too thick, so I put it into the following recipe and was very happy with the result.

Chocolate and Coconut Biscuits

1. Heat about 200g of dark chocolate in a saucepan on low heat. As it melts, add a splash of milk and butter. Whisk once melted
2. Preheat oven to 160 degrees
3. Whisk about 100g of low or no salt butter with 1/2 cup of brown sugar until fluffy
4. Add 1 egg gradually while continuing to whisk
5. Add in 1 cup of plain (wholemeal) flour and 1/4 cup of self raising flour
6. Add in your chocolate mix
7. When mixed, pour in 1 cup of desiccated coconut and mix with a spoon
8. Add a splash of maple syrup if required
9.  Spoon a tablespoon of mixture onto a baking paper covered tray (the bikkies don't spread much)
10. Sprinkle coconut over each biscuit for decoration
11. Cook in oven for about ten minutes. Take it out when it's still a little bit gooey, as this keeps it moist (the bikkies will harden as they cool)
12. Leave to cool, then serve. Best eaten warm and dunked in milk!