Homemade Penguin Biscuit Recipe
I created this recipe for my Feasting on Romantic Comedy Novelicious column a few months ago, but my children adored these biscuits so much, I had to reproduce the recipe here.
It isn't a quick recipe as there are a few stages (making the biscuit, making the sandwich layer, coating in chocolate) but my goodness they are worth every minute.
Recipe for Homemade Penguin Biscuits
Electric mixer, like a KitchenAid (it just makes it so much easier and quicker), large food bag, rolling pin, a rectangle shaped cookie cutter (though you can, of course, make them any shape you like), baking tray covered in baking parchment, fish slice (or similar), baking rack.
For the biscuit:
- 200g butter
- 200g caster sugar
- 1 egg
- 325g plain flour
- 25g cocoa
For the buttercream:
- 100g butter, softened
- 200g icing sugar
- 50g caster sugar
- 2 dessert spoons cocoa
- splash milk
For the chocolate coating:
- 350g bar of your favourite chocolate
Depending on size this recipe can make 26 - 30 Penguins.
- In the mixer beat the butter with the caster sugar. Not for too long, just until combined.
- Add the egg and mix, again not for long (less beating means less spreading in the oven).
- Add the flour and the cocoa and mix until it comes together into a ball.
- Place the biscuit dough into a large food bag and pop into the fridge for an hour.
- In the meantime prepare your buttercream: put all the ingredients into the mixer and combine (you may wish to pop a tea towel over the top as the icing sugar will go everywhere!). The buttercream should be stiff but spreadable.
- Pre-heat the oven to 160 degrees fan.
- Remove dough from the fridge.
- Sprinkle some flour onto your work surface and rolling pin and roll out half the biscuit dough – it's easier to do half at a time. Get it as thin as you can.
- Then cut out the shapes with your cutter and move, with a fish slice or similar, to your baking tray.
- Place in the oven for ten minutes.
- Roll out the rest of the dough and repeat.
- Once baked, remove from the oven, allow to cool for a few minutes, then place onto a baking rack.
- When completely cooled, spread one biscuit with a little buttercream. Not too much – make sure it goes to the edges.
- Place another biscuit on top and put to one side. Repeat with all the biscuits. You now have naked Penguins.
- Melt the chocolate in the microwave.
- Spoon or spread the chocolate over the Penguins and allow to set.