Chocolate Yoyo

Description:
I adapted the recipe from Crave by Maureen McKeen. This yoyo biscuit is nice when you nibble on it, very chocolatey. However, just don't put it all in your mouth at once, the biscuit will taste like a paste.

I did not reduce the amount of sugar from the original recipe since I use 85% dark chocolate.




Ingredients:
the recipe is not complete yet... ;-p males yang buka bukunya.

Biscuits:
250 g unsalted butter, Home Brand, cold - I microwaved it at low setting for 50 seconds to bring it to room temperature, then cubed.
icing sugar mixture

dark chocolate, Nestle Club Noir, melted
dark chocolate, Lindt 85%, melted
2 tsp vanilla extract, Queen's

375 g all purpose flour
custard powder


Icing (80% of this icing recipe should be sufficient for all biscuit sandwiches):
unsalted butter, Home Brand, room temperature
icing sugar mixture
90 g dark chocolate, Lindt 85%



Directions:
Biscuits:
Melt both chocolate in a heat proof bowl on a bain marie. Leave it to cool slightly. Preheat the oven to 170 deg C.

Beat butter and sugar until light and fluffy at medium to low speed, about 5 minutes. Add chocolate and vanilla. Beat till combined.

Add flour and custard powder to the mixture by sifting it over the mixture. Using the cutting and folding technique, mix the flour to butter mixture with a rubber spatulla until combined.

Line a baking tray with a baking paper and take a teaspoonful of the mixture. Roll it to form a ball and put it on the lined baking tray. Keep some space between the dough balls. Use a fork to make the indentation on the surface. Press the fork until the ball is flattened three quearter to half way.

Bake the dough balls for 12-15 minutes at 170 deg C. Keep the remaining dough in the fridge if the room temperature is hot. Make the dough balls when the previous batch is half way baked.

Icing:
Beat butter until light and fluffy. Add sugar and beat the mixture until combined and light. Add chocolate and beat till combined.


Cook's Note:
- Roll the dough nicely as this determines the shape of the cookie. Don't leave cracked look on the surface as the biscuit will show this.
- Don't roll it to long, otherwise the biscuit becomes hard.
- Blend the flour and the butter mixture thoroughly but not too long. If the mixture is not blended well, the cookie will have light coloured specks.