when my daughter fixates on something to cook, i don't hear the end of it! Todays bake was one of those. Soft, buttery chocolate biscuits filled with buttercream icing and bright hundreds and thousands. Perfect for the kids to help with. We also used a cookie stamper as Lelah wanted peppa ones, but this is totally optional.
Ingredients:
Cookies
75g Butter, softened
75g Caster Sugar
1 Egg
3 Tablespoons Cocoa Powder
125g Plain Flour
Icing
75g Butter, softened
100g Icing Sugar
Hundreds and thousands
Method:
Cream the butter, sugar and egg together. Add the cocoa powder and flour and mix to a smooth dough (you might need a little extra flour if your dough is a little sticky). Roll into a ball and wrap in cling film. Place in the fridge to cool for 20mins.
Whilst waiting for dough, preheat your oven to 180'c and line a baking tray with baking paper.
Roll dough onto a floured surface until it is 1/2cm thick. Using a 5cm round cutter, cut out 18-20 biscuits. This is the stage if you wanted to use a stamper this is when you would do it. Place biscuits onto your lined baking tray. Bake in the oven for 6-8mins until firm. Leave to cool on the baking sheet.
Meanwhile cream the butter and icing sugar together until light and fluffy. Place a heaped teaspoon of icing on the underside of half of the biscuits. Then top with the remaining biscuits to make sandwich biscuits.
Whilst the buttercream is still soft, hold the biscuits over a bowl and sprinkle with hundreds and thousands until the icing is covered.
Cookies
75g Butter, softened
75g Caster Sugar
1 Egg
3 Tablespoons Cocoa Powder
125g Plain Flour
Icing
75g Butter, softened
100g Icing Sugar
Hundreds and thousands
Method:
Cream the butter, sugar and egg together. Add the cocoa powder and flour and mix to a smooth dough (you might need a little extra flour if your dough is a little sticky). Roll into a ball and wrap in cling film. Place in the fridge to cool for 20mins.
Whilst waiting for dough, preheat your oven to 180'c and line a baking tray with baking paper.
Roll dough onto a floured surface until it is 1/2cm thick. Using a 5cm round cutter, cut out 18-20 biscuits. This is the stage if you wanted to use a stamper this is when you would do it. Place biscuits onto your lined baking tray. Bake in the oven for 6-8mins until firm. Leave to cool on the baking sheet.
Meanwhile cream the butter and icing sugar together until light and fluffy. Place a heaped teaspoon of icing on the underside of half of the biscuits. Then top with the remaining biscuits to make sandwich biscuits.
Whilst the buttercream is still soft, hold the biscuits over a bowl and sprinkle with hundreds and thousands until the icing is covered.
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