Ingredients
200g unsalted butter, chopped, softened
3⁄4 cup icing sugar mixture
1⁄2 cup malted milk powder
1 free-range egg
1 tsp vanilla extract
3 cups plain flour
2 Tbsp Dutch cocoa
CHOCOLATE DIPPING SAUCE
150ml thickened cream
200g dark chocolate, chopped
Method
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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.
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Sift in flour and use a wooden spoon to mix well until combined.
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Divide dough in half. Shape 1 portion into a disc. Wrap in plastic wrap. Set aside.
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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.
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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).
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Roll 1 plain dough portion into an even log, about 10cm long, then repeat with chocolate dough.
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Put logs next to each other and pinch them together at 1 end.
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Gently twist the 2 together.
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Pinch other end to secure twist and transfer to a prepared tray.
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Repeat Steps 6–9 with remaining dough to make 30 twists.
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Bake for 12 minutes or until firm to touch and slightly brown. Set aside on trays to cool completely.
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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.
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Stir sauce until smooth. Serve warm with twists to dip.
