Discover Baking Kit: Giant Chocolate Biscuit

Before you start:
Keep 1 tbsp of the flour and cocoa blend from the bag (for dusting).
Grease your cake tin with some butter and line the bottom with baking parchment.

Combine the caster sugar, flour & cocoa blend in a bowl with a spoon.  Chop the butter into cubes and add to your mixture.  Rub in the butter with your fingertips (until it looks like breadcrumbs), then form a ball with your chocolatey dough.

Dust your surface with the 1 tbsp of the flour & cocoa blend you’d set aside earlier and roll out the dough so that it’s roughly 12com round.  Place the dough into your cake tin and, with the back of a spoon push to the sides, until it fills the space.  Chill in the freezer for 20 mins.

Pre-heat your oven to 180C/160C/Gas 4 and bake the biscuit for 20 mins.  Remove from the oven and leave to cool in the tin on a cooling rack, until cold to touch.

Make the buttercream by mixing the icing sugar with butter and milk until smooth.  Spoon the buttercream into the icing sugar bag and push it to one corner before cutting off part of the end.  With your make do icing bag (no nozzle needed) you can pipe your design before decorating it with sprinkles!