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Ingredients
- 100g (4oz) butter, softened
- 50g (2oz) caster sugar
- 150g (6oz) Self Raising flour
- 2 tbsp cocoa powder
- 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
Heat the oven to 180c/160c fan/gas 4.
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.
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.
Bake the biscuits for 10 minutes. Then leave to cool on the tray.
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