Chocolate Bone Biscuits
Super cute dog bone chocolate biscuits, layered with white fondant icing. The perfect addition to a Dog theme party
Chocolate Bone Biscuits
Super cute dog bone chocolate biscuits, layered with white fondant icing. The perfect addition to a Dog theme party, to enjoy with your friends. These biscuits are not suitable for dogs.
500g Whitworths Fondant Icing
- 150g White Mini Marshmallows
- 1 Tbsp Cold Water
Bone Shaped Cookie Cutter
250g Plain Flour
100g Self Raising Flour
50g Cocoa Powder
125g Whitworths Caster Sugar
150g Unsalted Butter, at room temperature
75g Golden Syrup
1 Large Egg, slightly beaten
- Sift the fondant icing into a large bowl.
- Add the mini marshmallows and water into a microwaveable bowl and pop them into the microwave on a high heat setting for 40 secs.
- Stir the marshmallows and heat for a further 20 secs. Stir until no lumps remain.
- Combine the melted marshmallows with the fondant icing sugar using either the dough hook on a stand mixer or with a silicone spatula.
- Once the fondant begins to come together, knead it with your hands for approx. 10 mins.
- Add more water if the fondant is too dry and more fondant icing sugar if it’s too wet.
- Dust your work surface with royal/regular icing sugar and roll out the fondant until it is 3mm thick.
- Cut out the fondant using a bone cookie cutter.
- Set aside the fondant toppers and allow to air dry while you make the biscuits.
- Mix together the flours, cocoa powder and sugar in a large mixing bowl.
- Cut the butter into small chunks and add to the bowl.
- Rub the butter into the mixture using your fingertips until you have a breadcrumb consistency.
- Make a well in the centre of the mixture and add the slightly beaten egg and golden syrup. Mix together until a ball is formed. You may find using your hands is easiest.
- Separate the dough into two balls. Place one ball of dough on a sheet of non-stick baking paper and roll out using a rolling pin. You want the dough to have a thickness of between 5mm and 7mm. Repeat this process for the second ball of dough and place both sheets of rolled out dough in the fridge to chill for at least 30 mins.
- Once chilled, cut the dough using the same bone cookie cutter you used for the fondant.
- Place the cut dough onto a baking tray lined with either a silicone mat or non-stick baking paper, leaving a gap between each.
- Put the baking tray in a preheated oven at 160°C fan and bake for 10- 12 mins.
- Remove from the oven and leave the biscuits on the tray for 5 mins.
- Carefully remove the biscuits and place them onto a wired rack to cool.
- Using a pastry brush, wet the back of your fondant toppers with water and stick them onto your biscuits.
- These biscuits are not suitable for dogs.
- Different brands of marshmallows have varied consistencies when melted. As a result, you may need more water than the recipe states.
- When baking your biscuits, return any uncooked dough to the fridge while the rest is in the oven.