Michelle, from Redwoodtown...
The Amazing Apri-Choc Cookie, Or The Heartattack As It Is Commonly Known At My House!
These bickies are a creation from between the hyper minds of myself and my 11 year old daughter. We had to come up with a recipe a bit out there, that was quick to make, tastes scrumptious, and was easy enough that she could make it herself. All this for a class competition..... i just think her teacher was hungry!!, After the delighted moans of her teacher, who in between mouthfuls, asked my daughter if she had any more in her lunchbox that he could scoff, he pronounced her the winner, 10 out of 10!!, It is a winner as it is rich, filling, easy and pretty cheap to make, looks fantastic, and never fails!!, perfect for school lunches, gala, and any time you need a chocolate fix!!!
- 200 g butter, softened,
- 1 1/4 cups plain flour
- 1/3 cup cocoa
- 1/2 cup sugar
- 50g bar of milky-bar chocolate, chopped roughly
- 150 grams dark chocolate buttons, chopped roughly
- 150 grams dried apricots, roughly chopped.
- optional for coating..
- 250 grams dark chocolate for melting
- 1/2 packet boysenberry jelly crystals
- Preheat oven to 180 C
- Cream together softened butter and sugar until fluffy (or your arm hurts)
- Add flour and cocoa.. no sifting required, unless you really want to!!
- Add milk and dark chopped chocolate, and apricots.
- Mix together
- Shape into flattened balls, about the size of a squashed golf ball.
- Place in preheated oven, on a greased oven tray.
- Cook for 15 mins, or until you cant stand waiting any more.
- let cool on wire rack if you want to coat them, otherwise, eat as hot as you can stand!
- for optional coating: when biscuits have cooled.
- melt 250 grams dark chocolate
- gently dip bickies into chocolate using tongs, or dribble over bickies using a teaspoon.
- Sprinkle jelly crystals over the melted chocolate before it sets...
|Amount||Cooking Time||Prep Time|
|20 - 25 approx||15 mins||15 mins|