Cooking time: 15 minutes

• 145 g salted butter
• 100 g caster sugar
• 1t vanilla paste
• 170 g cake flour
• 125g Chuckles® Coconut Ice in Milk Chocolate, chopped

1. Combine the butter and sugar together in a mixing bowl using an electric mixer or the back of a wooden spoon. Continue mixing or creaming the butter and sugar until most of the sugar has dissolved into the butter. Add the vanilla paste by either rubbing the flour into the butter using your fingertips or on a slow speed in a mixer.
2. Once most of the flour has been incorporated, add the chopped Chuckles® and continue mixing until the mixture looks like wet beach sand.
3. Turn the mixture out onto a clean surface and press into a loosely shaped ball, cover with plastic wrap and chill in the fridge for 30 minutes.
4. After chilling the dough, place it between two sheets of baking paper and roll out to your desired thickness. Using biscuit cutters (or by hand) cut out the shapes of the biscuits and place them onto a baking tray lined with baking paper.
5. In an oven preheated to 180°C, bake the biscuits for 12 – 15 minutes or until the ends just start to brown. Let the biscuits cool slightly then remove from the tray. Cool completely before serving or storing in an airtight jar.