Baking Bikkies

These have got to be the best biscuits ever to bake with the kids. And so simple as well! They really don't require a lot of effort. You can even make the dough the night before if you like. Basically it's two different doughs, a chocolate one and a custard one and these are layered together and rolled out to make a two tone biscuit. They taste pretty yum too!

I started off by giving the kids one type of dough each to roll while I combined the rest and started cutting out some biscuits.



Then I gave some of each dough to the kids to let them experiment with mixing them together. Esme enjoyed squishing both the doughs together to make biscuits that had swirly patterns in them. Jacob experimented with putting layers of each kind of dough on top of each other which made a nice effect once they were cooked.


Here's the recipes for the two doughs

Chocolate dough

Ingredients:
1/4 cup cocoa
1 cup plain flour
1/4 cup icing sugar
100gm butter
1 1/2 tbs water

Method:
1. Place all ingredients except for water into food processor and combine until it resembles fine breadcrumbs.
2. Add water and process until the dough just starts to come together.
3. Turn onto a clean surface and knead until smooth.
4. Refridgerate for 15 minutes.

Custard dough

Ingredients:
1/4 cup custard powder
1 cup plain flour
1/4 cup icing sugar
100gm butter
1 1/2 tbs water

Method:
1. Place all ingredients except for water into food processor and combine until it resembles fine breadcrumbs.
2. Add water and process until the dough just starts to come together.
3. Turn onto a clean surface and knead until smooth.
4. Refridgerate for 15 minutes.

All you need to do once you have made the two doughs is to layer them together, roll out and cut (I place the dough between two sheets of baking paper to make it a bit easier). Cook on 180 degrees in the oven for 15 minutes or until golden brown underneath.

And here, of course, the end result! I wonder how long they'll last ;)