Is there anything prettier than a cookie sandwich? This easy treat is a mix of jammy monte carlos, a chocolate biscuit and melting moments. Made without dairy or egg.
While they are pretty easy, they do take a bit of time to put together. You need to bake the cookies and wait for them to cool, whip up the icing them assemble the sandwiches with their gooey insides. Trust me, it’ll be worth the wait.
When shopping for custard powder, be sure to read the ingredients. The health food section of my supermarket has dairy and egg free custard – you may need to look around to find something suitable near you.
Tip: Make the icing ahead of time and pop it in the fridge until the cookies are ready.
- 180g dairy-free butter, softened
- ⅓ cup icing sugar, sifted
- 1 ½ cups plain flour
- 2 Tbs unsweetened cocoa
- 2 Tbs egg-free custard powder
- ½ tsp vanilla bean paste
- 125g dairy-free butter, softened
- ¾ cup icing sugar, sifted
- ¼ cup unsweetened cocoa
- Raspberry jam, at room temperature
- Preheat oven to 160°C.
- Cream the butter and sugar until light and fluffy. Stir in sifted flour, cocoa and custard powder.
- Roll rounded teaspoon sized into balls and place on greased baking trays. Lightly press the top of each biscuit with a fork.
- Bake for 10-15 minutes and cool on the tray for 10 minutes before lifting off onto a rack to cool completely.
- To make the filling, cream the butter, sugar and cocoa until smooth. Sandwich together pairs of biscuits with icing and a dollop of raspberry jam.
- Lightly dust with icing sugar before serving.
Insert the whisk and add the butter and sugar. Cream on speed 8 for 30 seconds.
Add the sifted flour, cocoa and custard powder and mix at speed 8 for 20 seconds.
Insert the whisk and cream the butter, sugar and cocoa on speed 8 for 20 seconds. Scrape down the sides of the bowl and whiz for a further 10 seconds.
Recipe adapted from Everyday Gourmet
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