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Gift worthy biscuits

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December 08, 2015 - 0 comments

Irresistible gourmet chocolate is a heavenly treat all on its own. Add it to Christmas baking and what comes out of your oven reaches new heavenly heights. 

This Chocolate Covered Breton Butter Biscuits recipe takes the traditional, crumbly and buttery biscuit and gives it a fresh new look and mouthwatering taste when coated and drizzled in gourmet chocolate like this trio of Green & Black’s Organic including the 37 per cent cocoa milk chocolate bar, Madagascan vanilla infused white chocolate and 70 per cent cocoa dark chocolate. 

Bake a batch for a scrumptious treat or as a perfect gift to share with those you love. 

Breton Butter Biscuits

Biscuit Ingredients: 

 • 375 g (13 oz) Plain flour  

• Large pinch of salt  

• 150 g (5 oz) Superfine (caster) sugar  

• 200 g (7 oz) Unsalted butter, chilled and diced  

• 1 large egg, lightly beaten  

• 1/2 tsp Vanilla extract 

 Chocolate Coating Ingredients: 

• 200 g (7 oz)  Green & Black’s Organic Milk Chocolate (or) 
50 g (2 oz) ea. Green & Black’s Organic Milk Chocolate 

• Green & Black’s Organic 70 per cent Dark (or) 85 per cent Dark Chocolate 

• Green & Black’s Organic Maya Gold Chocolate 

• Green & Black’s Organic White Chocolate 

All chocolate should be broken into pieces for melting and dipping.  


Preheat the oven to 160°C (325°F). Butter a large baking sheet.  

Sift together the flour and the salt. Add the sugar and butter and process in a food-processor or rub between your fingertips until the mixture resembles bread-crumbs. Add the egg and the vanilla extract and process again or mix together with your hands until the mixture comes together as a firm dough. Wrap in cling film and chill for at least 15 minutes. Roll out on a lightly floured board to a thickness of about 3 mm (1/8in). Cut out the biscuits using a fluted 5 cm (2 1/2 in) cutter.  

Place on the baking sheet and bake for 15 to 20 minutes or until light golden brown. Cool on a
wire rack.  

Once the biscuits have cooled, melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water. If using one flavour of chocolate, select a bowl that will allow you to fit your hand into it so that you can dip the biscuits. Be very careful when melting the white chocolate and ensure that the bowl does not touch the water as it will seize easily. If you are using different flavours of chocolate, once melted, pour the chocolate on to a small plate and dip the surface of each biscuit in the chocolate before returning them to the wire rack to set. 

The biscuits can simply have one surface dipped in the chocolate or you could decorate by drizzling white chocolate over a biscuit previously dipped in dark or white chocolate. You can also dip only half the biscuit with chocolate. 

Recipes courtesy of Green & Black Organic Ultimate Chocolate Recipe Collection Holiday/2015


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