These decadent little chocolate gems are a great treat for the middle of the week. Kids and adults alike will go hunting for seconds, so keep them well hidden.
200g dark chocolate, broken into pieces
125g butter, at room temperature
½ cup brown sugar
1 tsp vanilla extract
2¼ cups plain flour
100g white chocolate melts
1 Preheat oven to 180C. Line 2 baking trays with baking paper. Put dark chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until chocolate is melted and smooth. Remove from heat. Set aside.
2 Using an electric hand-beater, beat butter, sugar and vanilla until light and creamy. Add eggs, 1 at a time, beating well after each addition. Add melted chocolate and stir until combined. Sift flour into chocolate mixture and stir until combined. Cover and refrigerate for 30 minutes.
3 Roll mixture into balls about the size of a walnut. Put biscuits on prepared baking trays, pressing down lightly. Bake for 10–15 minutes or until biscuits have spread and are slightly firm to touch. Stand for 5 minutes. Transfer to a wire rack to cool.
4 Melt white chocolate in a small bowl over a saucepan of simmering water. Stir until smooth. Spoon chocolate into a clip-lock bag. Seal. Snip one corner of bag. Pipe a zigzag on each biscuit. Stand until set. Store in an airtight container for up to 1 week.