Dark Chocolate Cookie Sandwiches

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These yummy sugar cookies are decorated beautifully with Dr. Oetker Pink Crystals.

28 servings

Easy 40 Minutes

Ingredients

Ingredients

For the recipe  Dark Chocolate Cookie Sandwiches

For the Biscuits:

175 g Unsalted Butter (6 oz)
190 g Plain Flour (6 ½ oz)
75 Dr. Oetker Fine Dark Cocoa Powder (x3 sahcets/75g or 3 oz)
2.5 g Dr. Oetker Baking Powder (½ tsp)
125 g Light Brown Sugar (4 ½ oz)
1 Large Egg Beaten

For the Decoration:

300 g Icing Sugar (10 oz)
25 - 30 ml Water (5-6 tsp)
Dr. Oetker Red Extra Strong Food Colour Gel
about 0.6 g Dr. Oetker Pink Crystals

preparation

Preparation

Dark Chocolate Cookie Sandwiches

Step 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.

Step 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.

Step 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.

Step 4: Transfer the rounds to the baking sheets, spaced a little apart. Prick with a fork and chill for 30 mins.

Step 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.

Step 6: For the icing, sift 150g (5oz) icing sugar into a mixing bowl and gradually mix in sufficient 25-30ml (5-6tsp) cold water to make a smooth, spreadable icing. Add a few drops Red Gel Food Colour to make a subtle pink shade. Spread over half the cookies and sprinkle thickly with Pink Crystals. Leave for a few minutes to set.

Step 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 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.

1 serving = 34g

Nutritional Information for the recipe Dark Chocolate Cookie Sandwiches

Per Serving Per 100 g / ml
Energy 1570 kJ
375 kcal
1583 kJ
378 kcal
Fat 19.62 g 19.82 g
Carbohydrate 26.03 g 26.29 g
Protein 14.45 g 14.59 g

preparation

Preparation

Dark Chocolate Cookie Sandwiches

Step 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.

Step 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.

Step 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.

Step 4: Transfer the rounds to the baking sheets, spaced a little apart. Prick with a fork and chill for 30 mins.

Step 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.

Step 6: For the icing, sift 150g (5oz) icing sugar into a mixing bowl and gradually mix in sufficient 25-30ml (5-6tsp) cold water to make a smooth, spreadable icing. Add a few drops Red Gel Food Colour to make a subtle pink shade. Spread over half the cookies and sprinkle thickly with Pink Crystals. Leave for a few minutes to set.

Step 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 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.

1 serving = 34g

Nutritional Information for the recipe Dark Chocolate Cookie Sandwiches

Per Serving Per 100 g / ml
Energy 1570 kJ
375 kcal
1583 kJ
378 kcal
Fat 19.62 g 19.82 g
Carbohydrate 26.03 g 26.29 g
Protein 14.45 g 14.59 g
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