Chocolate Creams
Rich in cocoa, this dark chocolate cookie pairs beautifully with the sweet creamy vanilla filling.
Makes approximately 20 biscuits (40 halves)
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Ingredients
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2 cups (280g) plain flour
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½ cup (50g) cocoa powder
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1 teaspoon baking powder
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¼ teaspoon salt
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½ cup (70g) dextrose
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¾ teaspoon instant coffee granules
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1/3 cup (80ml) water
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150g unsalted butter
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¾ teaspoon bicarb soda
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Preheat oven to 160°C non fan forced.
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In a large bowl, combine flour, cocoa powder, baking powder and salt, stirring thoroughly.
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Place dextrose, coffee granules and water in medium saucepan over med/high heat and stir to dissolve. Bring to the boil and allow to bubble for 2 minutes.
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Stir in butter. Once butter has melted, stir in bicarb soda and remove from heat. Add hot liquid to dry ingredients and stir to combine. Use your hands to bring together and lightly knead in the bowl.
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Roll out in 2 batches between sheets of baking paper or cling film until dough is approximately 3mm thick. Cut rounds out of dough using a 5 ½ cm diameter cookie cutter. Gather up scraps and re-roll as you go. To remove the cut cookies from the paper it can be helpful to lift the paper up from underneath to peel the cookies off.
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Assemble cookies on three large baking trays – no need to grease or line them.
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Bake at 160°C non fan forced for approximately 20 minutes, rotating the trays midway to ensure even cooking. Remove from trays with spatula and allow cookies to cool on wire rack.
Vanilla Cream Filling
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Ingredients
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1/3 cup (45g) dextrose
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1 tablespoon water
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60g unsalted butter
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2 tablespoons full fat powdered milk
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¾ teaspoon vanilla essence
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Place dextrose and water in small saucepan over med/high heat. Stir and bring to the boil. Remove from the heat and set over a bowl of water to cool.
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Beat butter until creamy. Add vanilla and 1 tablespoon of the milk powder, beating well.
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Gradually beat in cooled dextrose syrup, followed by the remaining tablespoon of milk powder.
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To assemble chocolate creams-
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Fill a zip lock bag with vanilla cream icing. Snip off the end and pipe cream onto half of the biscuits. Sandwich together with the other halves. The filling will set at room temperature, however you can pop them in the fridge to firm up. Store in airtight container at room temperature up to 4 days, or in the fridge for up to 1 week.
