Sprinkle Chocolate Pockets
- 280g plain flour
- 20g cocoa powder
- 25g caster sugar
- 1 pinch of salt
- 230g unsalted butter, cold and cubed
- 120ml cold milk
- 1 broken up chocolate bar
- 1 egg, for egg wash
- To Decorate
- 200g icing sugar
- 1-2 tsp water
- Colourful Sprinkles
1 Pre-heat the oven to 180ºC. Add the dry ingredients and butter into a food processor, pulse until a crumb is formed. Then slowly add the milk and pulse until the mixture comes together.
2 Tip the dough onto a lightly ﬂoured surface and roll into a ball, then divide in half. Wrap in cling ﬁlm and refrigerate for 1 hour.
3 On a ﬂoured surface roll out the chilled dough to just under 1 cm thick. Cut out rectangles approx. 10 x 6 cm in size. Repeat until you have used up all the dough.
4 Arrange half of the rectangles onto a lined baking tray. Add some of the broken chocolate into the middle of each rectangle leaving a 1 cm border. Then egg wash the border and top with another rectangle.
5 Use a fork to crimp the sides to seal, then brush egg wash on each pocket. Bake for 15 minutes.
6 To make the icing, mix together the icing sugar and water gradually until it forms a smooth paste.
7 Remove from oven and cool for 5 minutes on a wire rack before adding the icing and sprinkles.