This is a great Mothers Day & Easter activity.
We recommend using our friends Islands 65% or 75% chocolate for dipping but feel free to use any cookie and chocolate.
Check out our step-by-step video and share your creations with #GAILsAtHome.
Happy baking x
-140g dark chocolate (use buttons or chopped up chocolate bars)
-2 packs of GAIL’s Butterfly Shortbread Biscuits (12 biscuits in total) or use any other biscuits
-Edible flower petals, chopped nuts or anything else you fancy for decoration
-Fill a saucepan with a little water and bring to the boil, then reduce to simmer
-Put 2/3 of the chocolate into a small, heatproof bowl (that will fit snugly on top of a small saucepan)
-Place the bowl with chocolate over the saucepan, making sure the base doesn’t touch the water, and stir carefully until melted
-Set aside to cool slightly. The chocoalte should be warm, not hot
-Remove the bowl from the pan
-Add the remaining 1/3 of chocolate and stir energetically, making sure all the chocolate is melted
-Let the mix cool at room temperature for 10 minutes
-Dip half of the butterfly biscuit into the chocolate and then place on a small baking tray lined with baker paper
-Decorate with your chosen toppings – this is your time to get creative!
-Leave to cool or chill in the fridge for 10-15 minutes to set quickly