- 125g salted butter, softened
- 125g caster sugar
- 1 medium egg, lightly beaten
- 1 tsp vanilla extract
- 200g plain flour
- 50g cocoa powder
You will also need
- moustache biscuit cutter or template cut from a piece of card
- wooden coffee stirrer sticks
- 100g melted milk chocolate or dark chocolate
- chocolate sprinkles
Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream together the butter and sugar, then gradually beat in the egg and vanilla extract. Sift and stir in the flour and cocoa powder and mix to a fairly soft dough. Turn onto a lightly floured surface and knead gently. Cover or wrap the dough in cling film and chill for at least 30-60 minutes.
When ready, roll the dough out on a lightly floured surface to around the thickness of 0.5cm. Cut out the moustaches using either the template or a moustache biscuit cutter.
Carefully transfer the biscuits to the lined baking sheets using a spatula and carefully poke a coffee stirrer stick into the bottom of each biscuit. Repeat with the remaining dough, re-rolling the trimmings to make more biscuits. Note: you may need to use more trays or bake the biscuits in batches due to the coffee stirrer sticks taking up room on the baking sheets.
Bake the biscuits for approximately 10-12 minutes. Leave the biscuits to firm up on their trays before transferring to a wire rack to cool.
Apply the melted chocolate to the front of each biscuit using a paintbrush and sprinkle with chocolate strands. Leave to set before enjoying with a selfie!