Choc chip beetles

Choc chip beetles




  • 125 g butter, softened
  • 3/4 cup (165g) caster sugar
  • 1 egg
  • 1/2 tsp vanilla essence
  • 1 1/2 cups (225g) self raising flour
  • 3/4 cup (190mL) milk




  • 3 cups (480g) icing sugar, sifted
  • 1 1/2 tbsp butter, melted
  • 1/4 cup (60mL) hot water
  • red food colouring




  • 1 cup (150g) Dark Chocolate Melts, melted
  • 1/2 cup (95g) White Choc Bits
  • silver cachous, for decoration



Preheat oven to 180c/160C fan forced. Grease two 12-hole round-based shallow patty pans.

Using an electric mixer, beat butter and sugar until light and fluffy; add egg and vanilla, beat until just combined. Add flour and milk, beat until smooth.

Divide mixture amoung prepared pans; bake 12-14 minutes until golden; turn out onto wire rack to cool.

To make icing: combine sugar, butter, water and a few drops of food colouring; stir until smooth. Spread icing over the rounded side of each cake.

Spoon Dark Chocolate Melts into a piping bag or freezer bag with the corner snipped; decorate cakes as pictured. Use White Choc Bits to create spots on the beetle and use silver cachous for the eyes. Allow to set before serving.

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