These biscuits are very crunchy, like a chocolate version of an anzac biscuit only much lighter and free of oats.  

Ingredients

• ½ Cup castor sugar
• 50 grams butter, softened
• ½ Cup baking mix flour (I used Bakels)
• 3 T cocoa
• ½ Cup dessicated coconut
• ½ Cup chocolate chips
• 2 T milk

Method

1. Preheat oven to 160° C.
2. Lightly grease a biscuit tray, preferably non-stick
3. Cream butter and sugar.
4. Add coconut and sift baking mix and cocoa on top.
5. Mix until a well combined. Note it will appear quite dry.
6. Stir in chocolate chips then add approximately 2 T of milk and mix well.
7. The mixture should be a dry crumble that is just moist enough to hold together when compressed.
8. Squash small handfuls of mixture hard into balls a little smaller than squash balls. (Pun not intended).
9. Place well separated on baking tray and bake for approximately 15-20mins, checking regularly to achieve a fully cooked but not burned biscuit.
10. Carefully lift biscuits onto a cooling rack as they will be very delicate until they cool.

Makes approx 12 biscuits.

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