Chocolate Cream Biscuits

Ingredients

• 125g butter
• 110g Devonport Chocolates milk chocolate callets
• 1¼ cups flour
• ½ cup Devonport Chocolates cocoa
• ½ tsp baking soda
• Pinch of salt
• 1½ cups sugar
• 2 eggs, room temperature
• 1 tsp vanilla essence
• 110g Devonport Chocolates 70% dark chocolate callets
• Filling
• 100g, butter
• 2½ cups icing sugar
• ½ tsp vanilla essence
• 1-2 Tbsps hot water

Method

Preheat oven to 170°C. Line three baking trays with baking paper.

Melt the butter and chocolate in the microwave on medium for one minute or gently in a pot on the stove. Stir to combine.

Sieve the flour, cocoa powder, salt and baking powder into a bowl.

Mix the cooled chocolate and butter, sugar, vanilla essence and eggs for several minutes with an electric beater.

Fold in the sifted dry ingredients and the 70% dark chocolate callets.

Place teaspoonsful of the mixture on the trays, leaving room for spreading.

Bake for 10-12 minutes until they have flattened.

Leave the biscuits to cool for a few minutes before moving them to the cake rack to completely cool.

To make the filling, soften the butter and beat it until it is pale, then mix in with the other ingredients. Continue to beat until the mixture is light and fluffy.

When the biscuits are cool, sandwich them together with a little of the filling.

The filled biscuits last several days. Halve the filling mixture if you decide to fill only half the biscuits.