Fudgy Bounty Biscuits

A layer of fudgy chocolate and coconut, sandwiched between two whole wheat biscuits. The crispy biscuits and gooey chocolate combination, makes your mouth water doesn’t it? Let’s just bake away then.

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Fudgy Bounty Biscuits
A layer of fudgy chocolate and coconut, sandwiched between two whole wheat biscuits. The crispy biscuits and gooey chocolate combination, makes your mouth water doesn't it? Let's just bake away then.
Prep Time 20 minutes
Cook Time 20 minutes
Servings
number
Ingredients
For the filling
  • 2 tbsps Cocoa powder -
  • 1/4 cup coconut / dessicated coconut Grated -
  • 2 - 3 tbsps Condensed milk -
For the base
For the biscuit top
Prep Time 20 minutes
Cook Time 20 minutes
Servings
number
Ingredients
For the filling
  • 2 tbsps Cocoa powder -
  • 1/4 cup coconut / dessicated coconut Grated -
  • 2 - 3 tbsps Condensed milk -
For the base
For the biscuit top
Instructions
  1. For the filling- Mix the cocoa powder and grated coconut together. Add condensed milk, a little at a time, to bring the mixture together into a firm dough. Make marble sized balls of the filling and refrigerate for 10 minutes.
  2. For the base- Sift the whole wheat flour and sugar together. Add the cubes of butter and combine. The mixture would appear crumbly [ similar to bread crumbs].
  3. Take the shaped fudgy chocolate balls and roll them in the above mixture. Dust the excess 'crumbs' and refrigerate again. [Use the remaining crumbly mix for the biscuit base].
  4. Grease and line a pie mold [or a loose bottomed baking tin].
  5. Put the biscuit base into the greased pie mold. Press/ Pat the mixture down firmly. [ Do make sure that it is spread uniformly, all around the pie mold].
  6. Flatten the fudgy filling and place them on the biscuit base, such that the entire surface is covered.
  7. Pre heat the oven at 180 degrees for 10 minutes.
  8. For the biscuit top- Cream the butter and sugar until it gets light and fluffy. Add the whole wheat flour and knead into a soft dough. Roll out/ pat the dough into a circle [ the size of the pan] and place it over the filling. Use the flat surface of your palm to press it in firmly. [You can use a little dry flour to help roll out the dough easily].
  9. Use a sharp knife and carefully score the prepared biscuit dough. [ This will help you cut the biscuits easily, once baked].
  10. Bake in the pre heated oven at 150-160 degrees for 20 minutes.
  11. Remove from the oven. After 5 minutes, use the knife to trace the 'scored' lines again. Do this very carefully.
  12. Let the biscuits rest in the pie mold until completely cooled [about 15-20 minutes].
  13. Carefully remove the loose base of the tin and place on a flat surface. Use a sharp knife to separate the biscuits.
  14. Store them in an air tight jar.
Recipe Notes

Notes-

Oven temperature and time may vary. Check for the sides to start browning, to know when your cookie is done.

In case you find the procedure too much of a work. You can also follow the same steps as that given for - Whole wheat choco fills  [where you can prepare individual cookies with the filling].

Scoring and cutting the cookies needs a little patience. Do be as gentle and slow as possible.

Happy baking

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