INGREDIENTS
For the Biscuits
- 115 g Butter or Margarine (at room temperature)
- 50 g Caster Sugar
- ½ tsp Vanilla Extract
- 130 g Self-raising Flour
- 30 g Drinking Chocolate Powder
For the Butter Cream
- 50 g Butter or Margarine (at room temperature)
- 100 g Icing Sugar
INSTRUCTIONS
- Pre-heat your oven to 180°c (160°c for fan-assisted ovens or Gas Mark 4) and grease a couple of baking sheets with a little butter/margarine. Set aside.
- In a large bowl, cream the butter/margarine, sugar and vanilla extract, until light and fluffy.
- Gradually add the flour & drinking chocolate, a little at a time, until the mixture forms a paste.
- Divide into small balls (about a teaspoon-tablespoon per biscuit) and place onto your pre-greased baking sheet with a bit of space between them. Flatten each ball lightly with a fork.
- Bake in your pre-heated oven for 12-15 minutes until the appear dry on top. Leave to cool a little on the baking sheets, before transferring to a wire rack to cool completely.
- Mix the butter/margarine and icing sugar to form the butter cream. Once the biscuits are completely cool, pipe or spread a little butter cream onto half the biscuits and sandwich together with the other halves.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
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