Chocolate and coffee bat biscuits
Cocoa and coffee shortbread bats decorated with chocolate and iced fangs.
Active time30 min
Cooking10 min
Total1 h 30 minResting : 45 min
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Ingredients
- 125 g unsalted butter
- 1 tsp milk
- 1 egg for the yolk
- 50 g unsweetened cocoa powder
- 1 tsp fine instant espresso powder
- 100 g dark cooking chocolate
- 1 tsp vanilla extract
- 175 g plain flour
- ¼ tsp fine salt
- 85 g icing sugar
- 30 g chocolate sprinkles
- 1 tube of white writing icing
Preparation
Separate the egg and use the yolk. Beat butter and icing sugar until creamy. Beat in the yolk, vanilla and milk. Sift in flour, coffee, cocoa and salt and mix to form a dough. Flatten and chill for 15 min.
125 g unsalted butter1 tsp milk1 egg for the yolk50 g unsweetened cocoa powder1 tsp fine instant espresso powder1 tsp vanilla extract175 g plain flour¼ tsp fine salt85 g icing sugar- mixing bowl
- electric mixer
- sieve
Heat the fan oven to 160 °C. Roll the dough about 3 mm thick between two sheets of baking paper. Cut bats and place on two lined trays. Gather and reroll the trimmings until the dough is used. Bake both trays for 10 min until the edges are firm.
- oven
- rolling pin
- baking paper
- 8 cm bat cutter
- baking tray
Leave on the trays for 5 min, then transfer to a rack. Let cool completely.
- baking tray
- wire rack
Melt the chocolate over a gentle water bath. Brush over the wings and ears of the cold biscuits. Add sprinkles before the chocolate sets. Draw eyes and fangs with white icing and leave to dry.
100 g dark cooking chocolate30 g chocolate sprinkles1 tube of white writing icing- saucepan
- mixing bowl
- food brush
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration