125 g butter, softened
½ cup icing sugar
1 cup self-raising flour
½ cup cornflour
1 teaspoon water
100 g cream cheese
100 g (4 rows) Cadbury Dark Cooking Chocolate, melted
zest of ½ a small lemon
Preheat the oven to 180°C. Cream the butter and icing sugar. Add the sifted flours, then the water, and mix until well combined. Wrap the dough in plastic cling film and chill for 1 hour. Beat the cream cheese until smooth. Add the chocolate and lemon zest, and beat well. Roll out the dough between two sheets of greaseproof paper or plastic cling film to 3 mm thickness. Cut out circles with a 7.5 cm fluted cutter.
Place a heaped teaspoonful of chocolate mixture on one half of each circle. Carefully fold the dough over, joining the edges to encase the filling. Place on a baking tray. Very lightly brush each with a little milk, and then sprinkle with coconut. Bake for 12–15 minutes in a preheated oven at 180°C until golden brown. Remove to a wire rack to cool completely.
Note: This pastry is not suitable for making in a food processor.