Makes: 30 | Preparation time: 30 minutes | Baking time: 10 minutes

FOR THE TOPPING

• 1 large slab (230 g) of Cadbury’s plain milk chocolate, roughly chopped
• 1 bag (204 g) mini Cadbury Flake chocolates or 10 mini flakes

FOR THE BISCUITS

• 250 g unsalted butter, at room temperature
• 1 C (250 ml) icing sugar, sifted
• 1 egg
• 1 Tbsp (15 ml) vanilla essence
• Pinch of salt
• 2½ C (625 ml) cake wheat flour, sifted
• ¼ C (60 ml) cornflour
• 1 tsp (5 ml) cream of tartar
• ½ C (125 ml) cocoa powder, sifted
• 2 large Cadbury Flake chocolates, crushed

PREPARING THE TOPPING

1. Place the roughly chopped chocolate into a bowl and microwave in 30-second bursts until the chocolate has melted. Set aside.

PREPARING THE BISBUITS

1. Preheat the oven to 180 °C.

2. Line a baking tray with baking paper and set aside.

3. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and icing sugar until light and fluffy.

4. Add the egg and mix again until light and fluffy.

5. Add the vanilla essence, salt, flour, cream of tartar, cocoa powder and crushed chocolate crumbles and mix to form a unified biscuit dough.

6. Place the dough on a lightly floured surface and roll it out into a square or rectangular shape about 1 cm thick.

7. Use a fork to create the lines on the biscuit to resemble the chocolate flake.

8. Use a knife and a ruler to cut the biscuits into portions 1.5–2 cm wide and 6 cm long. Transfer the shaped biscuits to the lined baking tray and bake for 10 minutes.

9. Transfer to a wire rack to cool for about 5 minutes, then drizzle the melted chocolate over the biscuits.

10. Crumble the flake chocolates over the melted chocolate or cut them into portions and place them on top.

11. The biscuits can be stored in an airtight container for up to three months.

Extracted from Modern Cape Malay Cooking by Cariema Isaacs, out now.

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