Chocolate sandwich Cookies/ Bourbon Biscuit:
Serves: 30
Dry Ingredients:
- All Purpose Flour – 1 cup
- Unsweetened cocoa powder – ¼ cup
- Granulated sugar – 1 tblsp ( for decoration)
- Powdered sugar – ½ cup
- Salt – ½ tsp
Wet Ingredients:
- Room temperature butter – 1/3 cup/ 6 tblsp
- vanilla extract – 1tsp (optional)
- whole milk – 3 tblsp
Cocoa Butter Cream Frosting:
- room temperature butter – ¼ cup/ 3 tblsp
- powdered sugar – ½ -3/4 cup
- whole milk – 1 tblsp
- vanilla essence – 1 tsp (optional)
- instant coffee powder – 1 tsp (optional)
- cocoa powder – 2 tblsp
Procedure:
- Pre heat the oven at 350 degree F.
- Line the sheet pans with parchment paper.
- In a mixing bowl add granulated sugar and room temperature butter, beat until the mix is light and fluffy using hand mixer or stand mixer. Add milk, while beating the butter will enhance the texture. Add a tsp of vanilla essence.
- Slowly add the AP flour, Cocoa Powder and salt to the wet ingredient. Beat the mixture on medium-low speed until it is all combined together.
- Refrigerate the dough at least for half an hour.
- Roll the dough over parchment paper and cut it into even rectangle. Using fork/toothpick put even holes as shown in the pic
- Place the biscuit over the lined sheet pan, bake it for about 12-15 mins. Cool completely.
- Cocoa Butter cream frosting:
- In a mixing bowl add room temperature butter and sugar until light and creamy (Note: one tblsp of sugar at a time), add a tblsp of milk, while beating the butter which helps to enhance the cream texture.
- Add instant coffee, cocoa powder and a tsp of vanilla essence to the mixture and mix well until it combined together. (Note: adding instant coffee and vanilla essence are pure optional)
- Take a spoon full/ desire amount of Cocoa Butter cream to one side of the biscuit and place another plain biscuit over it and press it gently.
- Enjoy the deliciousness of “Chocolate sandwich cookie/ Bourbon Biscuit” at home.
