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- Prep
- 90 minutes
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- Total
- 10 minutes
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- Serving
- 15 cookies
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Ingredients
| 200g dark cooking chocolate |
| 90g Devondale unsalted Butter |
| 115g caster sugar |
| 3 eggs, beaten |
| 1 tsp vanilla |
| 200g plain flour |
| 25g cocoa |
| ½ tsp baking powder |
| 175g pure icing sugar |
| Cream filling: |
| 75g Devondale unsalted Butter |
| ½ (half) tsp vanilla essence |
| 2 tsp milk |
| 190g icing sugar |
Directions
- Place chocolate and butter in bowl over a saucepan of simmering water until melted.
- Remove from heat and stir in sugar.
- Add eggs and vanilla and beat well.
- Sift the flour, cocoa and baking powder into a large bowl.
- Add the chocolate mixture and stir well.
- Cover with plastic wrap and chill for 1 hour.
- Preheat oven to 160C fan forced.
- Line a baking sheet with non stick paper.
- Place icing sugar in a bowl.
- Form tablespoons of dough into balls and roll in icing sugar.
- Place on tray, slightly flatten and bake in oven for 10 minutes until tops of cookies crack.
- They will be soft when removed, but will harden upon cooling. Place on wire rack.
- To make the filling, beat butter, vanilla, milk and icing sugar in a small bowl until fluffy.
- When cool, sandwich icing between two cookies and serve.
