Choco-malted milk twist biscuits recipe Recipe

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These twirly cookies are all the more irresistible once dunked in thick fudgy sauce!

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

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.
Sift in flour and use a wooden spoon to mix well until combined.
Divide dough in half. Shape 1 portion into a disc. Wrap in plastic wrap. Set aside.
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.
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).

Step 5

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

Step 6

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

Step 7

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Gently twist the 2 together.

Step 8

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

Step 9

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Repeat Steps 6–9 with remaining dough to make 30 twists.
Bake for 12 minutes or until firm to touch and slightly brown. Set aside on trays to cool completely.
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.
Stir sauce until smooth. Serve warm with twists to dip.