When it comes to store bought cookies, I think my favorite might be Choc-kits cookies. These cookies are a chocolaty, coconut-y, crunchy biscuit. And the best, they are sandwiched together with even more chocolate. OH MY! They are so nice. So of coarse I had to bake my own. And I just have to say they taste exactly the same. They are absolutely delicious!
This recipe make around 60 cookies depending on your cookie cutter size. They are then sandwiched together with some melted chocolate.
The store bought cookies are almost an oval shape, but you could easily make them any shape that you like. Just remember they spread a bit. So your cookie cutter size should not be to big.
Enjoy baking these amazing cookies.
Let me know what you think.
Choc-kits Cookies
Ingredients
2 ¾ Cups of Cake Flour
150 g Butter, Soften
125 ml Caster sugar
250 ml Brown Sugar
1 Extra large egg
250 ml Shredded Coconut
5 ml Baking Powder
5 ml Baking Soda (Also known as Bicarbonate of soda)
45 ml Golden syrup
5 ml Ginger, finely grounded
5 ml Vanilla Essence
75 ml Sunflower oil
pinch of Salt
Filling:
2 X 80 g Good Quality Milk Chocolate
Directions
Using an electric or stand mixer, mix together the different sugars and butter. Beat on high speed. Once the butter is light and fluffy, add the egg and mix good.
Now add in the Vanilla essence, ginger, salt, oil and golden syrup. Mix until combined.
On a slower speed add in the flour and coconut. Mix until a soft dough has formed.
Tightly wrap the dough with cling wrap and place in the fridge for an hour.
After the hour has gone by, preheat your oven to 180˚C and grease 2 baking sheets. Set aside.
On a floured surface, roll out the dough to around 1 cm thickness. Using a cookie cutter, cut out the shapes and place them onto the greased baking tray. Re-roll the scraps of dough and repeat the above until all the dough has been used.
Before placing the cookies in the oven use a fork and scratch the top of each cookie to give it a slightly rough look. Then use a butter knife and cut a small slit in the center of each cookie.
Now place the cookies in the oven and bake 5-10 minutes or until the cookie is golden brown. Remove from the oven and allow them to cool on a cooling rack.
For the center :
Chop the chocolate up into smaller pieces and place in a microwave safe bowl. Melt the chocolate. Remember to stir often while melting. This is to prevent the chocolate burning.
Once melted, dip the inside of each cookie into the melted chocolate and then place a top cookie onto the melted chocolate side. Set aside to dry.
Store these cookies in an airtight container for up to 7 days. ( 😂 Not that they are going to last that long… I’m sure they will be eaten up before then)
These Choc-kits Biscuits will be great to serve with your afternoon tea but why not add another South African Favorite to your tea time menu http://www.livingdelish.com/milk-tart/ This cinnamon and milky pie will top it of nicely.
Enjoy!
