Double Chocolate pretzel biscuits

Double Chocolate Pretzel Biscuits

These are one of my favorite biccys. The recipe has been particularly popular featuring in collaborations with Gelato Messina ( Millar- Messina Project), In the Mix ( Dani Valent Thermomix Cookbook), and also as apart of the Cake Bake & Sweet Show. And now YOU!

Double choc pretzel biscuits

225g butter

300g brown sugar

100g glucose

1 egg

60g melted dark choc

305g plain flour

165g cocoa pwd

2g salt

100g chopped milk chocolate

Prezel

Cream together the butter, sugars and glucose until pale and creamy. Add in the egg, and mix until incorporated. Mix in the melted chocolate followed by flour, cocoa, salt and dark chocolate.

Shape into balls roughly 40g in weight, then push into egg rings that have been greased, on a lined tray. Push a salted pretzel into the top of each biscuit. Bake in the egg rings (this gives a neat round finish to the biscuits) in a 170 degree oven for 10-12 mins. Cool before removing rings.