The perfect sweet treat, with an added berry tang to complement its chocolatey goodness! Make the biscuits in advance and pack them in an airtight container on a picnic, too, then add the raspberry jam filling fresh at your favourite picnic spot.
Ingredients 125g butter
1/3 cup icing sugar
1 teaspoon vanilla essence
1 cup plain flour
1/4 cup custard powder
1/2 tablespooon cocoa powder
Preheat a fan forced oven to 140 degrees celsius (or 160 celsius if not usig fan forced).
Weigh out the butter and place it in a mixing bowl. Add the icing sugar and mix with a spoon until the butter and icing sugar are well combined and creamy.
Add the vanilla. Mix through until completely combined.
Sift in the flour and custard powder, then mix until completely combined.
Add the cocoa and stir through. Mix until any streaks of yellow dough have vanished and are replaced with a uniform chocolate brown.
Place some extra flour on your hands, take small amounts (of a teaspoon size, or any size you would like!) and roll these into small balls. Place the chocolate balls onto a baking tray lined with silver foil. Using the silver foil over the baking tray will save the tray from having to be greased itself so, pretty much, just saves on washing up!
Take a fork and lightly coat it with extra flour so that it doesn't stick to the biscuits. Press down on top of each chocolate ball lightly to flatten them out slightly and leave a fork impression behind.
Bake at 140 degrees celsius (fan forced) for 10-15 minutes or until cooked through. Test if they are done by spearing one biscuit with a fork - bring it out of the oven and crack it open. If the centre is still undercooked and slightly gooey, leave the biscuits in the oven for another few minutes.
When cooked, leave the chocolate biscuits out on a wire rack to cool.
Once the biscuits have cooled completely, place a layer of raspberry jam on the underside of one biscuit and join it to a second biscuit to create a complete choc raspberry melting moment.