
Delicious Homemade Recipes

Golden Leaf Biscuits
INGREDIENTS
BISCUITS
220g butter, softened
200g caster sugar
1 tsp vanilla bean paste
1 egg
3 cups plain flour
TOPPING
1 cup icing sugar
1/4 cup Dick Smith’s OzEchoc
25g melted butter
2 teaspoons boiling water
1 Violet Crumble bar
BISCUITS:
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To make the biscuits, preheat the oven to 180°C fan forced or 200°C conventional
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Using an electric mixer, cream together butter and sugar
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Add vanilla paste and egg and mix further
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Add flour in stages and mix until combined
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Divide into 3 portions. Working with one at a time lightly flour your work surface and gently knead the dough until it is smooth. (Don’t overwork it or else your biscuits may spread in the oven)
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Roll the dough to approx 7mm thickness using a rolling pin. You can make sure that it doesn’t stick to the work surface by keeping it lightly floured
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Cut out your biscuits with your chosen cutter and transfer to a lined baking tray
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Bake in the oven for 9 minutes or until the edges are lightly golden brown
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Repeat with the remaining portions of biscuit dough
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Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely
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Once cooled you are ready to ice!
TOPPING:
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Using a sharp knife, remove chocolate from the edges of the violet crumble
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Shave the sides of the honeycomb centre and add to a bowl. Don’t prepare the shaved violet crumble too far in advance, as the honeycomb can begin to ‘melt’ when exposed to the air for too long or in hot weather
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Combine melted butter, OzEchoc, icing sugar and water in a bowl and mix until smooth
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Dip biscuits in the bowl (or spoon over the top of the biscuit)
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Sprinkle the honeycomb shaving over the chocolate and leave aside to set
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These biscuits are best enjoyed straight away as the honeycomb will begin to melt if left for too long. That said, they will still be delicious!