Ingredients:

• 125g butter
• 1/3 cup sugar
• 1 tsp vanilla
• 1 egg
• 2 cups flour
• 1 tsp baking powder
• 2 tbsp Dutch Process cocoa

Buttercream filling:

• 50g butter, softened
• 1 cup icing sugar
• 1/4 tsp vanilla essence
• 1/2 tbsp milk

Method

1. Preheat oven to 180°C
2. Cream butter, sugar, and vanilla essence. Add the egg, and beat well.
3. Sift the flour, baking powder, and cocoa together, add to the creamed mixture and beat well. Then knead the mixture with your hands to ensure all ingredients are fully combined.
4. Roll out thinly on a floured surface and cut into rounds. I managed to get about 30 biscuits.
5. Place the rounds on a tray, and bake for 10 minutes.
6. Let the biscuits rest for 2 minutes before transferring them to a wire rack to cool.
7. After the biscuits are cold, make the buttercream icing by creaming the butter with half of the icing sugar, the vanilla essence, and the milk. Beat until mixed, and then beat in the remaining icing sugar.
8. Sandwich the biscuits together with the buttercream icing.

This article was provided by Ben Knowles – Editor / Operator @ The Upper Hutt Connection.

5/12/24