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ChocoCarlos

by Charlotte Jain (follow)
Debut YA novel - Champions: at fire's end - OUT NOW! Available at: charlottejain.blogspot.com.au/search/label/Store
Baking (86)      Cookie (36)     
A bittersweet version of a Monte Carlo for the chocolate lovers out there.



Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 16 servings

Ingredients

To make the chocolate biscuits:
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

To fill:
1/2 cup of raspberry jam
50g of butter
1 cup of icing sugar
1 teaspoon of vanilla essence

Method
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.

Categories
#Cookie
#Baking
I like this Recipe - 3
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