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Rich Chocolate Sandwich Biscuits Recipe
|Butter||4 Ounce, softened (100 Gram)|
|Caster sugar||2 Ounce (50 Gram)|
|Plain chocolate||1 Ounce (25 Gram)|
|Self raising flour||4 Ounce (100 Gram)|
|Butter||2 Ounce, softened (50 Gram)|
|Icing sugar||2 Ounce (50 Gram)|
|Plain chocolate||14 Ounce (400 Gram)|
|Milk chocolate||2 Ounce (50 Gram)|
Serving size: Complete recipe
Calories 4447 Calories from Fat 2458
% Daily Value*
Total Fat 284 g436.2%
Saturated Fat 173.5 g867.7%
Trans Fat 0 g
Cholesterol 378.8 mg
Sodium 1551.3 mg64.6%
Total Carbohydrates 499 g166.5%
Dietary Fiber 30.1 g120.3%
Sugars 373.5 g
Protein 35 g69.7%
Vitamin A 87.2% Vitamin C
Calcium 66.8% Iron 111.1%
*Based on a 2000 Calorie diet
Cream the butter with the sugar until very soft, light and fluffy.
Place the chocolate in a bowl over a saucepan of hot water.
Heat gently, stirring occasionally, until melted.
Stir the melted chocolate into the creamed mixture, then gradually add and fold in the flour to form a fairly firm dough.
Knead lightly, then wrap the dough in cling film and chill it for 30 minutes, or longer if you have time.
Roll out the dough on a lightly floured board to a rectangle measuring 20 x 30 cm/ 8x12 in, then cut it into smaller rectangles, measuring 5 x 7.5 cm/2 x 3 in.
Transfer the biscuits to the prepared baking trays.
Bake in a moderate oven (180C, 350F, gas 4) for about 18 minutes, or until slightly darkened in colour and cooked.
Remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.
While the biscuits are cooling, make the filling.
Melt 50 g/ 2 oz of the plain chocolate as described above.
Place the butter, icing sugar, melted chocolate and rum into a bowl and beat for 2-3 minutes, or until the mixture is light and fluffy.
Sandwich the biscuits together in pairs with the chocolate filling and placethem on a wire rack standing over a clean baking tray.
To coat the biscuits, melt the remaining plain chocolate and spoon a little over each biscuit.
Smooth it over evenly to cover the surface completely.
Then melt and spoon the milk chocolate into the paper piping bag and snip a small hole in the end.
Pipe a zig zag of milk chocolate down the length of each biscuit.
Allow the chocolate to set before serving the biscuits.