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1
Preheat your oven to 170°C / 340°F / Gas Mark 3.
2
Add the flours, Sugar, Baking powder and salt into a large Bowl.
3
Using your fingers, rub in the cold butter until it resembles fine or sandy breadcrumbs.
4
Add the milk and bring it all together into a dough.
5
On a floured surface roll out the dough into a thin sheet, 3 to 5mm / ⅛” to ¼in thick.
6
Cut out as many 70mm / 2¾in circles as you can, then re-roll and cut any scraps you have left.
7
Evenly space out the biscuits on a parchment lined baking tray/ cookie sheet.
8
Pierce a few holes in each biscuit using a cocktail stick, for aesthetic reasons try to form the holes into a good tidy pattern.
9
Get them into the preheated oven and bake for 15 to 18 to minutes.
10
Allow to cool on the sheet for 5 minutes before transferring them to a wire rack.
11
Take 100g of your milk chocolate chips and heat it gradually to 45°C / 112°F in your microwave, do this a few seconds at a time.
12
Once it’s up to temperature add the other 50g of cold chocolate chips and fold them in, keep folding until the cold chips have melted in.
13
Keep stirring with a spatula until the temperature has reduced to 28°C / 82°F, this will take a few minutes. (your chocolate has now been tempered and ready to use).
14
Coat one side of the biscuits with chocolate (see the video) then refrigerate until set.
15
Enjoy.
Method
Ingredients
- 160g / 5½oz Whole Wheat Flour
- 30g / 1oz Plain/all-Purpose Flour
- 70g / 2½oz Caster Sugar
- 85g / 3oz Cold Butter (unsalted)
- 50ml / 50g Whole Milk
- 5g / 1tsp Baking Powder
- 4g / ½tsp Salt
- 150g / 5½oz Milk Chocolate chips
Extra large 19 Piece Stainless Steel Pastry Cutters.
Large Aluminium Cookie Sheet/Baking Tray
Adjustable Stainless Steel Rolling Pin
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
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