For the recipe Dark Chocolate Cookie Sandwiches
|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|
|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|
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.
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.
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.
Transfer the rounds to the baking sheets, spaced a little apart. Prick with a fork and chill for 30 mins.
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.
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.
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
|Per serving||Per 100g/ ml|