At the moment when I have time to do some baking I want to make sure my recipe is quick and easy and something that I know will work. I would be really sad if I spent the time trying a new recipe out only for it not to work!
This recipe isn’t one I have ever done before but it used the basic principles of 3,2,1 shortbread biscuits but with a little bit of a twist. I looked in the cupboard to see what I had thought I would try making wholemeal biscuits instead and since I had some chocolate icing I wanted to use up, I had an idea how I might put these together.
You could do any shape you wanted but as I wanted small cookies I only had this shape cutter.
Wholemeal sandwiched biscuits
Pre-heat the oven to 160c Gas Mark 4
In a bowl cream together the margarine and sugar then stir in the flour.
When the mix begins to look like breadcrumbs, turn it out onto the side and use your hands to press it together into a dough.
Try not to mix it too much at this stage – you just need it to come together.
On a floured surface, roll the dough out to about £1 coin thickness (just over a cm)
Cut out an equal number of your shapes. I managed 24 using my cutter, enough for 12 biscuits.
Line them on greaseproof paper and bake in the oven till the edges brown slighty. This may take between 10-15 minutes depending on the size and thickness of the shapes.
Let them cool on a wire rack and using the same cutter, cut enough shapes needed out of the chocolate icing. Put the chocolate icing onto half of the cookies whilst they are still hot – this causes the icing to stick to the biscuits without having to ‘glue’ them with jam.
Once they have cooled you can begin assembly.
Take two cookies, 1 with icing and 1 without and sandwich them together with chocolate spread in the middle.