Ingredients
| 125 g | Butter |
| ¼ cup | Caster sugar |
| 3 Tbsp | Condensed milk |
| ½ tsp | Vanilla extract |
| 1 ½ cups | Plain flour |
| 1 tsp | Baking powder |
| ½ Tbsp | Espresso coffee, (ground) |
| ½ cup | Dark chocolate, (roughly chopped, plus half a cup extra for coating) |
| 2 Tbsp | Cream |
| 1 tsp | Butter |
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Directions
- Preheat oven to 180C. Cream the butter, sugar, condensed milk and vanilla until pale.
- Sift the flour and baking powder together. Mix into the creamed mixture with the coffee and the chopped chocolate. Roll spoonfuls into balls then place on a greased tray and bake for 20 minutes. Transfer to a cooling rack.
- Melt the extra chocolate with the cream and butter in the microwave. Stir until smooth, then dip the cooled biscuits into the chocolate. Lie on a sheet of baking paper to allow the chocolate to set before storing in an airtight container.
