CHOCOLATE COATED BISCUITS
From Cathy Ticnas

INGREDIENTS:
125g Baking Mix
20g Castor Sugar
60g Nuttelex
2 or 3 drops Vanilla Essence
50mls Water
30 – 50g Chocolate Melts (optional)
Hundreds and Thousands (optional)

METHOD:
Place all dry ingredients into a mixing bowl and mix together.
Rub in Nuttelex, using fingertips until mixture resembles breadcrumbs.
Combine water and vanilla. Gradually add to flour mixture and mix well.
Place mixture into piping bag and pipe onto tray lined with baking paper.
Bake in moderate oven (150-180.c) for 10-15mins or until slightly golden.
Allow to cool on tray the dip one end into melted chocolate and coat with hundreds and thousands.
Place back on tray until chocolate has dried.