175g (6oz) unsalted butter, softened
190g (6 1/2oz) plain flour
75g (3 oz) cocoa powder
2.5ml (½ tsp) Dr. Oetker Baking Powder
125g (4 ½ oz) light brown sugar
1 large egg, beaten
300g (10oz) icing sugar
Dr. Oetker Bright Red Gel Food Colour
Dr. Oetker Pink Shimmer Sugar to decorate
3.75-5ml (3/4-1tsp) natural essence of rose water, optional
1. Line 3 large baking trays with baking parchment. Melt 75g (3oz) butter and set aside. Sift flour, cocoa and Baking Powder into a bowl. Stir in the sugar and make a well in the centre.
2. Add the egg and melted butter and gradually combine the wet and dry ingredients together, along with 15-30ml (1-2tbsp) cold water to make a firm dough.
3. Turn on to a lightly floured work surface and knead gently until smooth. Divide in 2 pieces and roll one piece at a time to a thickness of 5mm (1/4inch). Using a 5cm (2inch) crinkle edge cookie cutter, stamp out rounds, re-rolling the dough as necessary – you should be able to make at least 56.
4. Transfer the rounds to the baking sheets, spaced a little apart. Prick with a fork and chill for 30 mins.
5. Meanwhile, preheat the oven to 180°C (160°C Fan, Gas Mark 4). Bake for 8-10 minutes until firm. Transfer to a wire rack to cool completely.
6. For the icing, sift 150g (5oz) icing sugar into a mixing bowl and gradually mix in sufficient 25-30ml (5-6tsp) cold to make a smooth, spreadable icing. Add a few drops Bright Red Gel Food Colour to make a subtle pink shade. Spread over half the cookies and sprinkle thickly with glimmer sugar. Leave for a few minutes to set.
7. For the filling, put the remaining butter in a mixing bowl and beat until soft. Gradually sieve in the remaining icing sugar, beating well after each addition, to make a smooth, spreadable icing. Add a few drops of Bright Red Gel Food Colour to make a subtle pink shade, and add rosewater to taste if using; spread over the remaining cookies. Sandwich 2 halves together to serve.