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Petit Beurre - Chocolate and Coconut Treats

Coconut and chocolate make an irresistible combination for this indulgent snack.

Preparation Time: 20 mins plus 1 hour chilling time
Cooking Time: 12 mins

Ingredients

  • 200g plain flour
  • 80g softened butter
  • 80g caster sugar
  • ½ tsp baking powder
  • 50 ml full fat milk
  • 25g cocoa
  • 40g desiccated coconut
  • 250g + 50g of milk chocolate

To Make The Biscuit

Step 1

Melt the butter in a saucepan and add the sugar and milk.

Step 2

Mix well and leave to cool at room temperature, stirring occasionally to prevent clumps forming.

Step 3

Tip the coconut into a mixing bowl and sieve in the flour, baking powder and cocoa. Make a well in the middle of the mixture and add the melted butter mixture.

Step 4

Mix until a dough is formed then roll into a ball and wrap in cling film and leave in the fridge for 1 hour.

Step 5

To bake, preheat the oven to 170°C/ 340°F fan/ gas mark 3 and roll out the dough to 3mm thickness on a lightly dusted surface. Cut out the biscuits using the cutter stamp and place them onto a greased baking tray.

Step 6

Place in the middle shelf of the oven and bake for approximately 12 minutes or until golden brown.

Step 7

Transfer the biscuits onto a cooling rack to cool.


To Make The Chocolate Topping

Step 1

Melt and temper 250g of the chocolate in a bain-marie.

Step 2

Stir the chocolate until nearly melted and then remove the bowl from the heat, add the remaining chocolate and carry on stirring until completely melted.

Step 3

Using a teaspoon, fill the moulds with chocolate until they are full. Allow to cool at room temperature for 10 minutes and then place in a fridge until hardened.

Step 4

Once hard, gently remove the chocolate from the mould and trim with a knife. Repeat the process until you have enough chocolate toppings for the number of biscuits required.

Step 5

To attach the chocolate to the biscuit, spread a thin layer of chocolate on the top of the cookie and press the chocolate tablet on top.