CHOCONUTS
If you like oreos then you'll LOVE these! The sweet melting biscuits are the perfect companion to the rich coconutty buttercream filling and as well as being utterly delicious, they're wonderfully photogenic, making a great addition to any tea table. Okay, let's face it, they're likely to be eaten straight out the tin and not even make it to a plate but trust me, they're yum x1000!
![](https://static.wixstatic.com/media/900455_2229a5fbbec0480fb520b751c7b7dda1~mv2_d_4928_3264_s_4_2.jpg/v1/fill/w_980,h_649,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/900455_2229a5fbbec0480fb520b751c7b7dda1~mv2_d_4928_3264_s_4_2.jpg)
Ingredients
190g butter
130g caster sugar
1/2 tsp sea salt
220g plain flour
70g cocoa powder
1/2 tsp bicarb.
For the filling:
150g soft butter
300g icing sugar
100g desiccated coconut
Method
1. For the biscuits, beat together the butter, sugar and salt until smooth.
2. In another bowl, combine the flour, cocoa and bicarb then add to the buttery mix in two batches while mixing.
3. Combine the dough then tip onto a clean work surface and knead for a few minutes until the dough is smooth.
4. Lightly dust a surface with flour then roll out the dough to the thickness of 2 pound coins.
5. Cut out circles then place on a lined (baking paper) baking tray and leave to cool in the fridge for an hour.
6. Preheat the oven to 180C and bake the biscuits for 15 mins then leave to cool on a wire rack.
7. To make the buttercream, simply beat the butter, sugar and coconut together until smooth.
8. Once the biscuits have cooled, sandwich a dollop of coconut icing between two!
9. Enjoy!! xx