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.
Serves2020
Cook time10 mins10 minutes
Prep time20 mins20 minutes, + cooling and 30 mins chilling time
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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.
Prep time20 mins20 minutes, + cooling and 30 mins chilling time
+ cooling and 30 mins chilling time
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
Description
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.
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.
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