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- 150g flour
- 100g butter
- 50g caster sugar
- 125g plain chocolate
- Asda Gold Crunch
Preheat the oven to 180C/160C Fan/ Gas 4.
Rub the flour into the butter until it looks like breadcrumbs. Stir in the caster sugar, then 1tbsp cold water and mix to a dough. Roll out on a floured surface to 5mm thick.
Cut into 24 rectangles, trim the top corners to get a tea bag shape and make a small hole 1cm down from the top centre. Lay the biscuits on a baking tray lined with baking paper, then bake for 20-25 mins until golden.
Remove from the oven, cool, then loop string through the hole. In a glass bowl over a pan of simmering water, melt the plain chocolate.
Dip each biscuit in halfway, put on a lined baking tray, sprinkle with Asda Gold Crunch (optional). Allow to set completely before serving.