Description
Thin, crisp chocolate biscuits with a creamy vanilla icing tucked in the middle. They’re wonderfully chocolatey, a little crisp around the edges and just sweet enough to make you reach for another.
Ingredients
Units
Scale
Chocolate Biscuits
- 1 1/4 cups cake flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 10 1/4 tbs or 0.64 cups - 145 g soft butter
- 1 large egg
Vanilla Icing
- 1/4 cup - 60 g soft butter
- 1 cup sifted icing sugar
- 1/2 tsp vanilla essence
Instructions
- Preheat the oven to 338⁰F (170⁰C). Line a baking tray with parchment paper.
- In a bowl, sift together 1 1/4 cups cake flour, 1/2 cup cocoa powder, 1 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt and 1 cup sugar.
- In another bowl, beat 145 g soft butter until smooth. Add 1 large egg and beat until well combined.
- Gradually add the sifted dry ingredients to the butter mixture, mixing until a soft chocolate dough forms. Don’t overmix once the flour has been incorporated.
- Wrap the dough and refrigerate it for about 30 minutes. This makes it easier to roll and helps the biscuits hold their shape while baking.
- Lightly flour your work surface and roll the chilled dough to about 3 to 4 mm thick. Cut into rounds using a small cookie cutter. Gather the scraps, gently reroll them and cut out more biscuits.
- Place the biscuits on the prepared baking tray, leaving a little space between each one.
- Bake at 338⁰F (170⁰C) for 8 to 10 minutes, or until the biscuits are firm around the edges and just set in the centre. They’ll crisp up more as they cool, so don’t wait for them to become hard in the oven.
- Leave the biscuits on the baking tray for about 5 minutes, then transfer them to a wire rack to cool completely.
- For the icing, beat 60 g soft butter until smooth and creamy. Gradually beat in 1 cup sifted icing sugar, then add 1/2 tsp vanilla essence. Continue beating until the icing is light and fluffy.
- Once the biscuits are completely cool, spread a small amount of vanilla icing over the flat side of one biscuit. Top with another biscuit and gently press together. Repeat with the remaining biscuits and icing.
Notes
Prepared, tried, and tested by Roshni
PS: Cook time: 8 to 10 minutes per tray
