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400g self raising flour
2 tablespoons powdered milk
1 lemon zest
Pinch of salt (not if you are using salted butter)
Preheat the oven at 180C and place the butter in it for 3 minutes to melt.
Dissolve the milk in 50ml of water, then, beat together the melted butter, milk, salt, sugar and whole egg.
Beat them until the sugar granules are completely dissolved. Now sieve into the mix the flour.
Add the lemon zest and work the dough with your hands until it becomes a soft non-stick ball.
Wrap the dough in cling film and leave it to rest for about 10 minutes while you tidy up and create a space to roll and shape the biscuits.
Using a rolling pin or a clean full size wine bottle, flatten a portion of the dough on a surface dusted with flour. The thinner the dough, the crunchier will the biscuits be. After flattening the dough, slice it and create shapes. If there are children about, this is the time to let them loose. Let them shape the biscuits.
Once they are all shaped, place them on the oven tray and put it in the oven for 15-20 minutes at 180C depending on how thin the biscuits are. If your oven tray is scratch free, there is no need to butter or grease it before hand as the biscuits are dry enough not to stick.
Once all the biscuits have been in the oven, it is time to decorate them. Make a chocolate sauce like the one made for the sponge cake, divide the biscuits.
For some of them, just lay them flat on a dish and drizzle chocolate over them in patterns.
For the other set, dip one side in the chocolate then, dust with white chocolate shavings and for the other set, just leave it plain.
Offer them gift wrapped and they look expensive and beautiful.
Let me know how yours tasted.