Chocolate cheesecake sandwich biscuits

Chunky chocolate-coated sandwich biscuits with a strawberry jam and white chocolate cheesecake filling – absolutely delicious!

Makes 10 • Ready in 1hr plus cooling and setting

250g butter, softened

190g caster sugar

200g (½ a can) condensed milk 360g plain flour

Pinch of salt

1tsp vanilla extract

2tsp baking powder

For the filling:

100g full-fat soft cheese

60ml double cream

75g white chocolate, melted and slightly cooled

3tbsp strawberry jam

To coat:

200g dark chocolate, melted

1 Heat the oven to 180C/gas 4. Line a baking tray with baking paper. Using an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the condensed milk until combined. Add the flour, salt, vanilla and baking powder and lightly mix together until just combined.

2 Roll the mixture into 20 balls, flatten and place on the lined tray. Bake for 15 mins until lightly browned. Leave to cool.

3 To make the filling, beat the soft cheese until smooth. In a separate bowl, whip the cream until thick enough to form soft peaks, then fold in the cooled melted chocolate. Fold the chocolate mixture into the soft cheese. 4 To assemble the biscuits, spread one biscuit with a layer of jam, top with a little of the cheesecake mixture and sandwich with a second biscuit. Repeat to make 10 sandwich biscuits. Dip each biscuit completely in melted chocolate and leave to set on a wire rack.

Per serving: 666 cals, 36g fat,

22g sat fat, 77g carbs