For the biscuits:
500g unsalted butter , room temperature (1 cup / 2 sticks)
1 cup caster sugar (or granulated sugar, finely ground for smoother texture)
¼ cup icing sugar (adds fine sweetness and color)
¼ cup oil (light vegetable or coconut oil for moisture)
1 large egg
1 tbsp vanilla essence
4 cups cake flour (or all-purpose flour for slightly denser texture)
1 tsp baking powder
125g cocoa powder (for depth and richness)
2 cups medium desiccated coconut (unsweetened works best)
For the filling:
450g plain or milk chocolate , melted (or white chocolate for variation)
Optional: Hazelnut spread, jam, or caramel for twist on the classic
Equipment Needed
Mixing bowls
Electric mixer or whisk
Measuring tools
Rolling pin
Cookie cutters or glass rim
Baking sheets
Parchment paper or silicone mat
Spatula or piping bag
Cooling rack
Step-by-Step Instructions
Step 1: Beat Butter, Oil & Sugars Together
In a large mixing bowl:
see next page
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