Chocolate sandwich biscuits

  • 30 mins preparation
  • 20 mins cooking
  • Makes 20 Item
  • Print


Chocolate sandwich biscuits
  • 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


Chocolate sandwich biscuits
  • 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.