Wednesday 26 February 2014

Chocolate Sandwich Cookies

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Todays recipe is for these Chocolate Sandwich Cookies. 

I was actually quite surprised as to how these turned out - I expected them to fall apart once baked but they didn't! :)
The dough starts off quite soft but don't panic - the cookies once baked were quite firm and sturdy. The assembly was very simple and none of them broke. 
So, how do these taste? Well they are a chocolate lovers dream. They're one of those melt in the mouth kind of biscuits - the perfect luxurious and indulgent treat or gift!
P.S. I just realised that these cookies could be termed the homemade version of this famous cookie :)
As always, the full recipe will be at the end of the post.

A Simple List of Ingredients:

1. Butter
2. Icing Sugar
3. Plain Flour
4. Cocoa Powder
5. Ground Cinnamon
6. Milk Chocolate
7. Double Cream

Bismillah, let us begin!

First, as always, preheat the oven. These cookies will bake at a temperature of Gas Mark 3/160C/325F.
At the same time, grease and line your baking trays.

Since I was having a baking day, I used my Kitchen Aid mixer to make these but you can use a bowl and wooden spoon too. Start by throwing in 77 grams (2.75 ounces) Icing Sugar.

Then, add the spread of the moment, 127 grams (4.5 ounces) Butter, softened.

Using the paddle attachment or your wooden spoon ..

.. beat until light and fluffy.

Then, it's time to get the sieve out. Sift in 1/2 teaspoon Ground Cinnamon ..

4 ounces (113 grams) Plain Flour

And, 42 grams (1.5 ounces) Cocoa Powder.

Then, beat the mixture together until a dough forms. So, this doesn't look like a bread dough (all in one ball) but the mix should stick together if you take a piece between your fingers.

Next, place a large sheet of baking paper onto the counter, and place your dough onto it.

Place another sheet of baking paper over it - yes, I had to tape two pieces together :(

When rolling out the second batch, my mother pointed out that it was much easier using clingfilm, and I have to say, I agree!

Roll the dough out BETWEEN the two sheets of whatever you decide to use until it's the thickness of approx 3mm or 1/8 inch.
When I pulled the first piece of paper off, I thought the dough shape shared a slight resemblance with a certain continent. I think I'd been in the kitchen a bit too long by then!

Anyway, after that little geography detour, it's time to cut out these cookies. You could use a biscuit cutter but I used a glass which measured approx 6 cm. 

Cut out as many cookies as you can from the dough.

Then, place them onto your prepared baking tray. Don't worry about them spreading - they shouldn't (and mine didn't) because there is no baking powder or soda in them.

Keep re-rolling the dough between the baking paper and cutting out the cookies until all the dough is finished.
Bake for 16 minutes or until the cookies are firm to the touch.

Whilst the cookies bake, start on the filling because this will need chilling too. We are going to make a simple chocolate ganache (used in great recipes such as this and these little beauties). 
Into a saucepan, place 127 grams (4.5 ounces) Milk Chocolate.

And, pour in 50ml Double Cream. Heat gently until the chocolate has melted and stir until it's smooth. Then, allow to cool and place into the fridge to chill for 2 hours.

Once the cookies have baked, leave them to cool on the tray for 2 minutes.

Then, carefully remove them to wire racks to cool completely. I left mine overnight.

The next morning, the cookies were cool and ready.

I took the chocolate ganache out of the fridge and it looked like this. Don't panic! It's completely fine. Just heat it in the microwave for a few seconds until it's smooth again.

Like this! I'd say the texture should be like a certain favourite spread of mine!

Time to pair up the cookies. Put them in pairs according to size. This will make them easier to sandwich.

Take two cookies of similar size, and turn them upside down.

Place a teaspoon of chocolate ganache on to one of them.

Gently sandwich them together until the chocolate just begins to ooze.

Allow to set for about 10 minutes and then serve!

These would be great as a treat and even better gifted to someone as a special surprise! And, trust me, if that someone is a child, it will make their day :)

Full Written Recipe:

Chocolate Sandwich Cookies


For the Cookies
4.5 ounces (127 grams) Butter, softened
2.75 ounces (77 grams) Icing Sugar
4 ounces (113 grams) Plain Flour
1.5 ounce (42 grams) Cocoa Powder
½ teaspoon Ground Cinnamon

For the Filling
4.5 ounces (127 grams) Milk Chocolate, broken into pieces
50 ml Double Cream


1.          Preheat the oven to Gas Mark 3/160C/325F. Grease and line two baking trays with greaseproof paper.

2.          Put the softened butter and icing sugar into a bowl, and beat until light and fluffy.

3.          Sift in the plain flour, cocoa powder and ground cinnamon, and mix until a dough forms.

4.          Place the dough between two sheets of baking paper or clingfilm, and roll out to a thickness of 3mm or 1/8 inch.

5.          Cut out rounds using an approx 6 cm biscuit cutter or glass. Place onto the baking trays and bake for 16 minutes or until firm to the touch.

6.          Leave to cool on the trays for 2 minutes, then carefully put on to wire racks to cool completely – I left mine overnight.

7.          To make the filling, put the milk chocolate and double cream into a saucepan. Heat gently until the chocolate has melted, and stir until smooth.

8.          Leave to cool, and then place in the fridge for approx 2 hours or until firm.

9.          Place the cookies into pairs according to size, and then sandwich together with about a teaspoon of the chocolate filling. Press together until the filling just starts to ooze.

10.   Allow to set for about 10 minutes, and then serve!

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