COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Notwendige Cookies
Diese Cookies sind notwendig, damit die Basisfunktionen von oetker.de genutzt werden können.
Notwendige und Performance-Cookies
Die Performance-Cookies helfen darüber hinaus die Nutzung von oetker.de zu analysieren, damit wir die Qualität laufend messen und verbessern können.
Notwendige, Performance- und Marketing- & Dritt-Cookies
Diese Marketing- & Dritt Cookies helfen uns zudem, auf anderen Plattformen personalisierte Inhalte von oetker.de anzuzeigen.

Dark Chocolate Cookie Sandwiches

These yummy sugar cookies are decorated beautifully with Dr. Oetker Pink Crystals.

28 servings

Easy 40 Minutes

Ingredients

Ingredients

For the recipe Dark Chocolate Cookie Sandwiches

For the Biscuits:

175 g Unsalted Butter (6 oz)
190 g Plain Flour (6 ½ oz)
75 Dr. Oetker Fine Dark Cocoa Powder (x3 sahcets/75g or 3 oz)
2 ½ g Dr. Oetker Baking Powder (½ tsp)
125 g Light Brown Sugar (4 ½ oz)
Large Egg Beaten

For the Decoration:

300 g Icing Sugar (10 oz)
25 - 30 ml Water (5-6 tsp)
Dr. Oetker Bright Red Gel Food Colour
About 0,60 g Dr. Oetker Pink Crystals

Preparation

Preparation

1

Dark Chocolate Cookie Sandwiches

Line 3 large baking trays with baking parchment. Melt 75g (3oz) butter and set aside. Sift flour, cocoa and Baking Powder into a bowl. Stir in the sugar and make a well in the centre.

2

Add the egg and melted butter and gradually combine the wet and dry ingredients together, along with 15-30ml (1-2tbsp) cold water to make a firm dough.

3

Turn on to a lightly floured work surface and knead gently until smooth. Divide in 2 pieces and roll one piece at a time to a thickness of 5mm (1/4inch). Using a 5cm (2inch) crinkle edge cookie cutter, stamp out rounds, re-rolling the dough as necessary – you should be able to make at least 56.

4

Transfer the rounds to the baking sheets, spaced a little apart. Prick with a fork and chill for 30 mins.

5

Meanwhile, preheat the oven to 180°C (160°C Fan, Gas Mark 4). Bake for 8-10 minutes until firm. Transfer to a wire rack to cool completely.

6

For the icing, sift 150g (5oz) icing sugar into a mixing bowl and gradually mix in sufficient 25-30ml (5-6tsp) cold water to make a smooth, spreadable icing. Add a few drops Bright Red Gel Food Colour to make a subtle pink shade. Spread over half the cookies and sprinkle thickly with Pink Crystals. Leave for a few minutes to set.

7

For the filling, put the remaining butter in a mixing bowl and beat until soft. Gradually sieve in the remaining icing sugar, beating well after each addition, to make a smooth, spreadable icing. Add a few drops of Bright Red Gel Food Colour to make a subtle pink shade, and add rosewater to taste if using; spread over the remaining cookies. Sandwich 2 halves together to serve.

1 serving = 34g

Nutritional Information For the recipe Dark Chocolate Cookie Sandwiches

Per serving Per 100g/ ml
Energy 1549kJ
373kcal
1567kJ
377kcal
Fat 19g 20g
Carhohydrate 26g 26g
Protein 14g 15g