Name: Chocolate sandwich biscuits
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 250 gram butter, at room temperature; 1/3 cup caster sugar; 1 tablespoon golden syrup; 1 cup plain flour; 1 cup rice flour; 1/4 cup cocoa powder; 1 tablespoon desiccated coconut; 3/4 cup icing sugar, plus 1 1/2 tbsp extra; 1/4 cup raspberry jam; 2 teaspoon milk

Ingredients

250 gram butter, at room temperature

1/3 cup caster sugar

1 tablespoon golden syrup

1 cup plain flour

1 cup rice flour

1/4 cup cocoa powder

1 tablespoon desiccated coconut

3/4 cup icing sugar, plus 1 1/2 tbsp extra

1/4 cup raspberry jam

2 teaspoon milk

Method

1.Preheat oven to 150°C (130°C fan-forced). Line a baking tray with baking paper.

2.Using an electric mixer, beat butter, caster sugar and golden syrup in a medium bowl until light and creamy. Add flours, cocoa powder, coconut and icing sugar; beat until just combined.

3.Turn mixture onto a lightly floured work bench and lightly knead until mixture comes together. Cover; chill for 30 minutes.

4.Roll dough on a lightly floured surface to 5mm thick. Using a 5cm pastry cutter, cut dough into rounds and place on prepared tray. Bake for 20 minutes or until firm to the touch. Cool biscuits on tray.

5.Combine extra icing sugar, jam and milk in a small bowl; stir mixture until smooth. Sandwich biscuits with raspberry mixture.

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