200 grams all-purpose flour, 100 grams sugar powder,
100 grams butter or margarine, 1/2-tsp. baking powder,
1 pinch salt, 15 grams corn flour.
For the Lemon Filling:
50 grams margarine, 100 grams icing sugar,
2 tbsp. lemon juice,
mix all and churn it.
For the Chocolate Icing: 100 grams chocolate slab, 200 grams icing sugar, 4 tbsp. water.
Melt chocolate in the upper layer of double layer boiler. Mix sugar and water to form chocolate coating.
Shift all-purpose flour, sugar, corn flour, salt and baking powder. Mix margarine with it. Knead the flour with water to form dough. Cover and leave for 10 minutes. Divide the dough into 4 parts. Roll out into 1 1/2 inch thick roti. Cut them with biscuit cutter.
Grease an oven tray and arrange them in such a way that there is a little space left in between the two biscuits. Bake for 15 minutes at 225 degree F. Remove and cool them.
Apply lemon icing on one biscuit and cover with another biscuit. Prepare all the biscuits in the same way.
Deep them in chocolate coating and leave them on butter paper to dry. It will take 3-4 hours to dry.