Choco-malted milk twists with chocolate dipping sauce

Method

1. Put butter, sugar and milk powder in a large bowl. Beat on high, using an electric hand mixer, for 2 minutes or until pale and fluffy. Add egg and vanilla. Beat until incorporated.

2. Sift in flour and use a wooden spoon to mix well until combined.

3. Divide dough in half. Shape 1 portion into a disc. Wrap in plastic wrap. Set aside.
   

4. Transfer remaining dough to a medium bowl. Sift cocoa and mix with spoon until well combined and smooth. Shape into a disc, wrap and chill both discs for 30 minutes.

5. Preheat oven to 160°C fan- forced (180°C conventional). Line 2 oven trays with baking paper. Measure out 2 tsp of the plain dough and roll into a ball. Repeat to make 29 more. Repeat with choc dough (60 in total).

   Andre Martin

6. Roll 1 plain dough portion into an even log, about 10cm long, then repeat with chocolate dough.

   Andre Martin

7. Put logs next to each other and pinch them together at 1 end. 

   Andre Martin

8. Gently twist the 2 together.

   Andre Martin

9. Pinch other end to secure twist and transfer to a prepared tray.

   Andre Martin

10. Repeat Steps 6–9 with remaining dough to make 30 twists.

11. Bake for 12 minutes or until firm to touch and slightly brown. Set aside on trays to cool completely.

12. Meanwhile, to make dipping sauce, heat cream in a small saucepan over a medium heat until simmering. Remove from heat, stir in chocolate and set aside for 5 minutes.
    

13. Stir sauce until smooth. Serve warm with twists to dip.