This week Roy wanted to create something easy but which looked really spectacular and tasted even better. He remembered a recipe he had seen in one of his old cookbooks for Chocolate Creams and wondered if they might be just the thing. He tried the recipe out and was blown away by the results – not only were the delicious made exactly as the recipe is written, they could easily be adapted to other chocolate flavour combinations! He had to share the recipe, so this week Roy Creates Spectacularly Tasty Chocolate Cream Biscuits.
Note: Flavour the icing which sandwiches the biscuits together however you like. For this version, Roy left the cinnamon in the biscuits and used a vanilla filling, but you could easily leave the cinnamon out and fill them with cream flavoured with other things (Roy thinks peppermint or orange would be pretty good!)
You Will Need:
- 2 cups of plain flour
- 1 and ½ teaspoons of baking powder
- ½ a teaspoon of bicarbonate soda
- ½ a teaspoon of cinnamon
- ½ a cup of butter (125 grams)
- 1 cup of sugar
- 2 eggs, lightly beaten
- 3 tablespoons of cocoa (the better the cocoa quality, the better the biscuits will taste)
- Butter icing to sandwich (Roy flavoured his with vanilla bean paste to get a real vanilla flavour)
Method:
- Preheat the oven to 180 degrees and line biscuit trays with baking paper
- Cream together the butter and sugar
- Add the eggs and beat them in
- Sift in the flour, baking powder, bicarbonate soda, cinnamon and cocoa powder
- Mix until you have a good dough
- Roll teaspoons of dough into balls and squish gently with your fingers to make flat rounds of dough
- Bake for 10 to 12 minutes or until they are cooked and crisp up when they cool a little
- Allow the biscuits to completely cool
- Sandwich biscuits together with icing and allow to set
- Store in an airtight container and enjoy!