Discover the history of Haigh's, founded on May 1st 1915 by Alfred E Haigh in Adelaide, South Australia.
We are Australia's oldest family-owned chocolate maker making fine chocolates from the cocoa bean since 1915.
We are a proud supporter of a number of community projects and environmental causes including UTZ and the Bilby.
At Haigh’s Chocolates we have a longstanding commitment to support the community through a number of key activities such as sponsorship, donations, fundraising and partnerships.
Keep up with the latest happenings at Haigh's. Learn about our latest product releases, news, special promotions and competitions.
We offer exciting career opportunities across Manufacturing, Retail and Corporate areas of our business; discover current opportunities including seasonal work.
- 250g unsalted butter, diced
- ½ cup (110g) raw caster sugar
- 2 cups (300g) plain flour, sifted
- 1/3 cup (65g) rice flour
- ½ cup (50g) cocoa, sifted
- 50g Haigh’s Dark Chocolate Peppermint Pastilles, melted,
- or 50g Haigh’s Dark Chocolate Pastilles, melted
- 100g Haigh’s Dark Chocolate Peppermint Pastilles, melted
- or 100g Haigh’s Dark Chocolate Pastilles, melted
- 125g hundreds & thousands
- Preheat oven to 180°C (160°C fan-forced) and line 2 baking trays with baking paper.
- Using an electric stand mixer beat the butter and sugar together until pale and fluffy. Add the flours, cocoa and melted chocolate, beating slowly until combined.
- Divide dough into two equal pieces. Place each piece of dough between two sheets of baking paper and roll to a thickness of 5mm. Chill in the refrigerator for 30 minutes.
- Using a 6.5cm biscuit cutter, cut out 40 biscuits and place on prepared baking trays. Bake in preheated oven for 12 minutes or until golden. Remove from oven and place on a wire rack to cool.
- Using a spatula, evenly spread melted chocolate over the top side of each cooled biscuit. Place hundreds and thousands in a small bowl and dip each biscuit to coat. Place biscuits back on wire racks to allow chocolate to set.