The Chocolate Vanilla Sandwich Biscuits are delightful treats that combine the rich flavors of chocolate and vanilla in a delightful sandwich cookie. These homemade biscuits feature a buttery cocoa dough filled with a smooth layer of fondant, creating a perfect balance of sweetness and indulgence. Whether enjoyed as a snack or served with a cup of tea or coffee, these biscuits are sure to satisfy any craving for a delectable treat.
To make these biscuits, you’ll start by creaming together butter and sugar until light and fluffy. Then, add an egg yolk and vanilla extract to enhance the flavors. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Combine the dry ingredients with the butter mixture, being careful not to over mix. The dough is then divided, shaped into discs, and chilled until firm.
Once the dough is firm, it’s time to roll it out and cut out the biscuit shapes. The biscuits are baked until cooked through and cooled on a tray. Meanwhile, fondant is rolled out and cut into circles. The fondant circles are then sandwiched between two biscuits, adhering with a little water to create the perfect chocolate and vanilla duo.
These Chocolate Vanilla Sandwich Biscuits are a delightful treat for any occasion. Enjoy them as an afternoon snack, serve them at parties, or give them as gifts to loved ones. Their homemade charm and delicious flavor will surely impress everyone who tastes them.
INGREDIENTS:
- 1/4 tsp baking powder
- 1/4 tsp salt
- 6oz fondant icing
- 1/4 cup cocoa powder
- 1 1/4 cups plain flour
- 1/2 cup sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/2 cup + 2 tbsp unsalted butter at room temperature
INSTRUCTIONS:
- Start by beating the butter and sugar together in a mixing bowl until they become light and fluffy. Then, beat in the egg yolk and vanilla extract, ensuring they are well incorporated.
- In a separate bowl, sift the flour, cocoa powder, baking powder, and salt together. Add this dry mixture to the butter mixture and stir until just blended. The goal is to combine the ingredients without overmixing. Divide the dough into two equal portions, shape them into discs, and wrap them in plastic wrap. Chill the dough in the refrigerator until it becomes firm, typically for at least an hour.
- Preheat your oven to 175°C and prepare two baking trays by lining them with parchment paper. To make the dough more pliable for rolling, give it one or two gentle kneads on a floured work surface. Roll out the dough to a thickness slightly less than 1/4-inch.
- Use a 2-inch cookie cutter to cut out cookies from the rolled dough and transfer them to the prepared baking trays. If the dough becomes too soft while rolling, refrigerate it for 15 minutes to firm it up before continuing.
- Bake the biscuits in the preheated oven for approximately 8 minutes or until they lose their shine and appear cooked. Allow the biscuits to cool on the trays before removing them to fill.
- Roll out the fondant on a surface dusted with icing sugar (not flour) to a thickness slightly over 1/8-inch. Use the same 2-inch cookie cutter to cut out fondant circles.
- Brush one side of the fondant with a small amount of water and press it onto the bottom of one cookie. Brush the other side of the fondant with water and place the bottom of a second biscuit on top, gently pressing to create a sandwich. Repeat this process with the remaining biscuits, re-rolling the fondant if necessary.
- Store the filled biscuits in an airtight container, where they can be kept for up to 3 days, ensuring their freshness and maintaining their texture
