Chocolate sandwich biscuits

These more-ish chocolate biscuits filled with vanilla buttercream are the ultimate treat. They’re sweet and crunchy with a hint of raspberry in every bite.

20

20m

Note: + cooling and 30 mins chilling time

10m

Ingredients

  • 250g butter, softened
  • 1/4 cup (55g) caster sugar
  • 2 cups (300g) plain flour
  • 2 tbs cornflour
  • 2 tbs rice flour
  • 2 tbs cocoa powder
  • 2 tbs Coles Raspberry Jam

Vanilla buttercream

  • 125g butter, softened
  • 1 1/2 cups (240g) icing sugar mixture
  • 1 tbs milk
  • 1 tsp vanilla bean paste

Method

STEP 1

Preheat oven to 160°C. Line 2 baking trays with baking paper. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the flour, cornflour, rice flour and cocoa powder. Stir to combine. Divide dough into 2 even portions. Cover each portion in plastic wrap. Place in the fridge for 30 mins to chill. 

STEP 2 

Roll out 1 dough portion between 2 sheets of baking paper to a 3mm-thick disc. Use a 4cm fluted pastry cutter to cut discs from the dough, rerolling the excess. Place on the lined trays. Repeat with remaining dough. Bake for 10 mins or until just firm. Set aside on trays to cool.

STEP 3

Meanwhile, to make the vanilla buttercream, use an electric mixer to beat the butter until very pale. Add the icing sugar and beat until well combined. Beat in the milk and vanilla bean paste. 

STEP 4

Add spoonfuls of vanilla buttercream and jam to a piping bag fitted with a 5mm plain nozzle. Pipe over half the biscuits. Top with the remaining biscuits.

Dietary information

Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.