Butter Biscuits

Method

1. In a bowl, cream the butter and sugar together.
2. Add vanilla essence and mix well.
3. Gradually add Golden Cloud Cake Wheat Flour and mix well.
4. Cover and chill the dough for 1 hour.
5. Shape tablespoonfuls of dough into long finger-like sticks on ungreased baking sheets - make sure to leave enough space between each shape to allow for spreading during baking.
6. Flatten about three-fourths of each stick lengthwise with a fork.
7. Bake at 180°C until set, for 14-16 minutes.
8. Cool on baking sheets.

Chocolate Dip:

1. Double boil the baking chocolate (explained in steps 2, 3 and 4).
2. Place water in a saucepan and place on the stove.
3. Place a slightly smaller saucepan/ stainless steel/ heat resistant glass bowl into first saucepan - ensure that these are snug enough to trap steam from the water.
4. Break the baking chocolate and place in the top saucepan/bowl.
5. Turn up the heat, allowing the water in the bottom saucepan to create enough steam to melt the chocolate above.
6. Dip one end of each biscuit in the chocolate.
7. Leave on cooling rack or tray to set. Only store once fully dry.