A South African classic that reminds me of my childhood.

Ruth Hinks, UK World Chocolate Master

1. Preheat the oven to 180°C.
2. Mix the butter and sugar until combined.
3. Add the plain flour, baking powder, cocoa powder and desiccated coconut, and mix gently.
4. Roll out to 0.5cm, and cut using a 5cm round cookie cutter.
5. Bake for 10-15 minutes, and allow to cool.
6. In a plastic bowl, warm the No.  4 milk chocolate slowly in the microwave, stirring frequently until just melted.
7. Spoon the melted chocolate between two biscuits, and sandwich together.
8. Set for 15 minutes.

Store in an air-tight container at room temperature for up to 2 weeks.