Double Chocolate Biscuits Recipe

Ingredients

• 100g (4oz) butter, softened
• 50g (2oz) caster sugar
• 150g (6oz) Self Raising flour
• 2 tbsp cocoa powder

filling

• 50g (2oz) butter
• 100g (4oz) icing sugar
• few drops vanilla essence

for the ganache filling

• 100g (4oz) plain chocolate, broken up
• 50g (2oz) butter
• 100ml (4floz) double cream

Method

1. Heat the oven to 180c/160c fan/gas 4.

2. Beat the butter and sugar together in a bowl until light and creamy. Ad the flour and drinking chocolate or cocoa powder, it will make a soft dough. Bring the dough together with your hands then roll into about 12 balls.

3. Place the balls of dough onto 2 ungreased baking trays, allowing room for them to spread when baked, and flatten each slightly with a fork.

4. Bake the biscuits for 10 minutes. Then leave to cool on the tray.

5. Meanwhile, make the icing. Melt the chocolate and butter in a bowl over a pan of just simmering water. Stir until smooth, then beat in the cream. Cool slightly and use to sandwich the cooled biscuits