CHOCOLATE BISCUITS

1. Heat the oven to 170°C, fan forced.
2. Place the softened butter and sieved icing sugar in the bowl of a stand mixer fitted with a paddle attachment and beat until smooth.
3. Add the egg and mix to combine.
4. Add the flour, cocoa powder, almond meal, and salt, then mix until the ingredients just come together as a dough.
5. On a lightly floured workbench, roll out the dough to approximately 5mm in thickness.
6. Cut 70mm discs out of the dough and place them onto a lined baking tray.
7. Bake in the preheated oven for 20 minutes, then allow to cool completely at room temperature.

FINISHING

1. Cut the liquorice straps into 70mm lengths, then set aside.
2. Temper the chocolate by placing it into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
3. Add the red colour powder and process with a stick blender.
4. Add the grapeseed oil and mix to combine.
5. Dip the surface of the cooled chocolate biscuits into the red coloured chocolate.
6. Before the chocolate sets, place a liquorice strip across the biscuit and stick a gold edible ball into the centre of the strip.

Note: Store at room temperature for up to 7 days.