The biscuit recipe I used was:
250g butter/margarine softened
300 plain flour
140g caster sugar
1 egg yolk
2 tsp vanilla essence
- mix the softened butter and caster sugar together.
- add the egg yolk and vanilla and beat to combine.
- sift in the flour and mix until incorporated.
- chill in the fridge for 30 mins
- roll out the dough to 1/2 cm thickness and cut into fingers 2 cm wide and 9/10cm long.
- bake at 180c for 15 mins.
This biscuit dough does make a lovely buttery but slightly crumbly biscuit, so I think I would use a recipe with a stronger structure when I make these again, however they did stand up to the dipping challenge.
I melted some white and milk chocolate to spread over the biscuits, leaving a few cms at the end to hold them. I also made some caramelised sugar to crunch over the top of the milk chocolate ones, by melting some brown sugar in a pan and pouring over greaseproof paper. When it's completely cool, smash it up with a rolling pin and sprinkle over the biscuits.
I really love the idea of serving these in a jug or small jar alongside a cuppa, or with hot chocolate. In fact I'm thinking of including some in my Christmas hampers this year, alongside Jamie Oliver's luxury hot chocolate mix. More posts on this closer to Christmas!