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Chocolate and cream biscuits
Chocolate and cream biscuits
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Prep Time:
85 minutes
Cook Time:
30 minutes
Total Time:
115 minutes
Decadent Oreo-inspired cookies, ideal for a delightful afternoon treat.
Ingredients:
  • 250g butter, at room temperature
  • 215g (1 cup) caster sugar
  • 8.80 gm vanilla extract
  • 1 egg
  • 70g (2/3 cup) dark cocoa powder
  • 190g (1 1/4 cup) plain flour
  • 115g (3/4 cup) self-raising flour
  • 125g unsalted butter, at room temperature
  • 345g (2 1/4 cups) icing sugar
  • 20.60 gm milk
Instructions:
  • - Preheat oven to 180C/160C fan forced and line 2 baking trays with baking paper. - Beat butter, sugar, and vanilla with electric beaters until pale and creamy. Add the egg and mix well. - Sift cocoa and flours over the butter mixture and combine. Shape the dough into a ball on a floured surface and divide in half. - Wrap both halves in plastic and chill in the fridge for 10 minutes before using.
  • Take one portion of dough and flatten it between two sheets of baking paper until it is approximately 5mm thick. Transfer the dough on the paper to a tray and refrigerate for 10-15 minutes, or until it becomes firm.
  • Cut rounds from the dough using a 4.5cm round cutter. Arrange on lined trays, spacing them 2cm apart for spreading. Bake for 12-15 minutes until just firm. Let cool on trays for 5 minutes, then transfer to a wire rack to completely cool. Re-roll any scraps and chill in the fridge for 10-15 minutes before cutting and baking more rounds.
  • Beat butter, sugar, milk, and vanilla with electric beaters in a bowl for 3 minutes until light and white.
  • Fill the piping bag with the filling using a 1.5cm plain nozzle. Pipe a generous amount onto half of the biscuits, then sandwich them with the remaining biscuits.

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