175g unsalted butter, at room temperature
90g raw caster sugar
215g plain flour
45g cocoa powder
1 Tbsp milk
100g milk chocolate chips
100g white ready-rolled icing
12 plain ice cream cones
250g dark chocolate, melted*
¼ cup coloured sprinkles
12 coloured chocolate buttons
2 punnets blueberries
Preheat oven to 170°C. Combine the butter and raw caster sugar in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until light. Sift the flour and cocoa together, then fold in with the milk and choc chips.
Divide the dough into 12 pieces and flatten each into a 5cm disc. Arrange on biscuit trays, then bake for 16-18 minutes, until just firm. Allow to cool completely.
Cut the icing into twelve 10cm long strips, each 1cm wide, then wrap these around the base of the inverted cones and press to adhere. Drizzle some dark chocolate over the points, then dust with sprinkles. Allow to set.
Pipe a little chocolate onto the white icing and use it to stick a chocolate button on, then pipe a triangle of chocolate on each side to make the hat buckle. Fill the cones with the blueberries, then stick to the biscuits with the remaining chocolate.
*For best results, use cooking chocolate or chocolate melts.
For more recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!
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