Karla Goodwin’s cookies and cream biscuits

1.Cream the butter and sugar in a mixing bowl with a handheld mixer until light and fluffy.

2.Sift the flour, cocoa, salt and baking soda over the mixture and beat again until everything comes together.

3.Wrap the dough in plastic wrap and place in the refrigerator for at least 1 hour.

4.When ready to use, preheat the oven to 180°C and line a baking tray with baking paper (you may need to use 2 trays). Roll the dough out between 2 pieces of baking paper until 5mm thick.

5.Using a 5cm round fluted cutter, cut out 40 circles and carefully place on the baking tray at least 2cm apart.

6.Bake in the middle of the oven for 10-15 minutes or until the centres feel firm to the touch.

7.Remove from the oven and cool for 10 minutes on the tray before transferring to a wire cooling rack.

8.To make the icing, place all the ingredients in a bowl and beat with a handheld mixer until light and creamy.

9.Once the biscuits are cool, you can assemble them by spreading half the biscuits with the icing and topping with a second biscuit.