250g of butter
2/3 cup icing sugar
2 teaspoons of vanilla essence
2 cups of plain flour
1/3 cup custard powder
1 tablespoon of cocoa powder
1/2 cup of raspberry jam
50g of butter
1 cup of icing sugar
1 teaspoon of vanilla essence
Preheat the oven to 140 degrees C and line or lightly grease a baking tray.
Cream the butter, sugar and vanilla essence in a mixing bowl with an electric mixer.
Sift in the flour, custard powder and cocoa into the mixing bowl.
Use a wooden spoon to combine all of the ingredients to form a smooth chocolate dough.
Coat your hands in flour and roll 1-2 teaspoons worth of dough into small balls.
Place the dough balls onto the baking tray with about 2 centimeters of gap between each to allow for spreading. Use a fork to lightly press each dough ball down to flatten each slightly and leave a fork mark on the top of each.
Bake for 15 minutes, or until cooked through.
Leave to cool on a wire rack.
To make the vanilla and raspberry filling.
Place the vanilla essence, butter and icing sugar in a mixing bowl and combine well until light and creamy.
Onto the underside of a cooled chocolate biscuit, spread a layer of the vanilla filling.
Onto the underside of another biscuit, spread a layer of raspberry jam. Lightly press the two biscuits together, and allow to set for at least 10 minutes.
To serve, dust with a sprinkling of icing sugar, or store in an airtight container.