TRIPLE-CHOCOLATE DIPPED “OREO” COOKIES

“To prevent the dough from sticking to your work surface, roll it out between two sheets of greaseproof paper. When cutting out the cookies, don’t wiggle the cookie cutter, push it straight down and remove the cookie to make sure you have straight sides.”

Makes 8 to 10

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 10 minutes

For the cookie dough: unsalted butter 130 g icing sugar 400 g cocoa 120 g salt a pinch cake flour 210 g

For the cream filling: icing sugar 400 g unsalted butter 55 g, melted and cooled vanilla paste 1T water 3T

chocolate of your choice 100 g, melted

1 Preheat the oven to 180°C and line a large baking tray with baking paper.

2 To make the cookie dough, cream the butter and sugar together until the mixture is light and fluffy using an electric mixer with the paddle attachment. Add the cocoa, salt and ¾ of the flour and mix. The dough should be quite dry, so add the remaining flour if necessary. Divide the dough in half, wrap in clingwrap and chill for 15 minutes. 3

To make the cream filling, combine the icing sugar, melted butter, vanilla paste and 1 T water at a time using an electric mixer with the paddle attachment until a thick paste is formed. Divide the mixture in half, roll out into two sheets about 3 mm thick, then chill until required. 4 Roll out the cookie dough to a thickness of 3 mm between two sheets of greaseproof paper. Using the cookie cutter of your choice, cut out cookies and place on the prepared baking tray. Bake for 10 minutes. Cool on a wire rack. 5 While the cookies are cooling, cut out the filling to match the size of the cookies using the cookie cutter. Sandwich together, then dip into the chocolate. Chill for a few minutes before serving.