French Mikado Chocolate Biscuit

Total Time: 2 hrs 10 mins Preparation Time: 2 hrs Cook Time: 10 mins

Ingredients

• Servings: 6
• 1/4 cup sweetened condensed milk
• 2 teaspoons water
• 150 g all-purpose flour
• 8 g sugar
• 1 pinch baking powder
• 1 teaspoon salt
• 50 g unsalted butter

Recipe

• 1 mix the condensed milk with the water in a bowl.
• 2 in a large bowl pour the flour and add salt, sugar, baking powder and soft unsalted butter.
• 3 use your finger to rub the butter into the flour mix. keep rubbing until it looks like cornmeal. it take around 5 minutes.
• 4 add the condensed milk mixture and blend well to create a ‘ball’.
• 5 transfer the dough into plastic wrap.
• 6 refrigerate for 20 minutes. do not leave it longer or the dough will become really hard and it will be impossible to roll out.
• 7 preheat the oven at 200°c.
• 8 remove the dough from the fridge and divide the dough in small balls (size of a walnut).
• 9 roll each ball into a 20 cm long stick with the thickness of a chopstick. make sure that all your stick have similar size. if you have 2 different size cook them on separated baking sheet. large stick required a longer cooking time.
• 10 transfer your stick into a baking sheet.
• 11 cook for 8-10 minutes at 200°c or until the stick are golden brown.
• 12 let them cool for at least 2 hours before covering them with chocolate. i usually leave them 12 hours but you do not have too wait so long.
• 13 first you have to prepare a stick holder. it is where the covered stick biscuit will stand to cool down. i took an empty box of nappies (of course you can use any other packaging shoes box, eggs cages, pizza box etc) and i drilled holes with a scissors.
• 14 melt chocolate in the microwave. the best way to do not overcooked the chocolate is to melt it 30 seconds then mix well with a teaspoon. start again until the chocolate is melted, shiny and not too warm (you should be able to dip a finger inside without burning you). it took 2 minutes with my microwave but it depends on yours.
• 15 use a pastry brush. dip the brush in the melted chocolate and cover ¾ of the stick biscuit.
• 16 keep the stick few seconds head down to let the extra chocolate to flow.
• 17 twist if it is it flowing and stand on the cake stand.
• 18 repeat for each stick.
• 19 the thickness of chocolate depends on taste. the original recipe contain only a thin layer of chocolate.
• 20 at this stage you could be creative and add some sprinkles on the chocolate.
• 21 leave them on the stick stand for 3 hours at room temperature. do not put them in the fridge or the dark chocolate will turn .