Choc & Date Top Biscuit

Recently I had bought a packet of Snack Right biscuits before work so I could have a little something to enjoy for morning tea. The three layer biscuit made of a crunchy flaky base, fruit layer and then chocolate layer seemed quite appealing and they tasted pretty good too.  While eating the biscuit I thought I could give making these a go myself.

Here is my version of the layered biscuit. I couldn’t achieve the crunchy thin flaky biscuit base but I did make a pretty good tasting base which has really made this my own biscuit and one that the whole family (even hubby who doesn’t eat biscuits) enjoyed.

Biscuit Base

1 1/2 Cups Plain Flour
1 Tbs Sugar
1 Tsp Baking Powder
3/4 Tsp Salt
100 gm butter straight from the fridge
3/4 Cup Buttermilk (I make my own by adding 1 Tsp of white vinegar to normal milk, mixing and let sit for 5 minutes)
1. In a food processor place all the ingredients except the buttermilk and process gently to form a breadcrumb like appearance. Gradually add the buttermilk until the mixture forms a dough ball.
2. Place on to a floured my surface and knead a little. Then flatten and fold one side over the other and repeat 5 times.
3. Flatten the mixture into a lined slice tray. It should be about 5mm thick. You may have leftover biscuit pastry. Prick with a fork all over the surface.
4. Bake in a 200 degree Celcius oven for 10 minutes or until golden brown all over. Once cooked remove from the oven and leave on the bench.

While baking prepare the next two layers. 
Date Layer

1 1/2 Cups Dates (pitted)
1/2 Cup Water
1. Place the dates and water Into a small saucepan and lightly boil for 5 minutes until the dates are soft. 
2. Purée in the food processor or with a stick blender until smooth.
Choc Layer

200 gm Cadbury Choc Melts or eating chocolate
1. Melt in a small saucepan over a low heat until the chocolate just starts to melt. Remove from heat and continue stirring until the chocolate has completely melted.

This can be done while everything is still hot.
1. Take the date purée and spread it over the cooked biscuit base.

2. Spoon the melted chocolate on top of the date layer and gently spread out to cover the surface.

3. Place in the fridge to cool completely. About 1 hour.

Cut into bite sized pieces.
I stored this in the fridge in a airtight container as the weather has been quite hot here.
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3 Responses to Choc & Date Top Biscuit

  1. Mehnaz Ali November 18, 2013 at 7:04 pm #

    A MUST TRY with finicky eaters who avoid dates. Brilliant idea!! Can also sprinke some crushed nuts after spreading the chocolate….

  2. Alyssa June 23, 2015 at 12:07 pm #

    Could you freeze this?

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