Apart form being a big fan of chocolate, I am a big biscuit lover. My normal breakfast is a couple of biscuits with a glass of milk, and I love trying out all varieties of biscuits. And what I love even more than normal biscuits are cream filled ones - but am sometimes put off by the amount of butter and cream used (as in the original idea for this recipe which I got from a magazine - dont remember which one). So, here is a recipe with no butter, and very little cream.
These were made for a group of children - and were a big hit with them.
115 grams - all purpose flour
2 tbsp - cocoa powder sweetened
5 tbsp - sunflower oil
3 tbsp - sugar
4 tbsp - low fat milk
For the filling
120 gram - plain chocolate, roughly chopped
2 tsp - cream
4 tbsp - hazelnuts, finely crushed
a few tsp of cocoa powder (sweetened), to sprinkle on the cookies (optional)
- Preheat the oven to 150 degree C and line a baking tray.
- Mix together the flour and cocoa powder in a bowl.
- In another bowl, mix together the oil, milk and sugar.
- Add the liquid mixture to the flour mixture and mix to form a dough.
- Roll out the dough and cut into rounds with the help of a cookie cutter and place on the baking tray.
- Place the tray in the centre of the preheated oven and bake until done (sorry, I didn't note down the exact baking time)
- Let the cookies cool on the baking tray for a couple of minutes and then transfer to a wire rack to cool completely.
- Meanwhile, place the chocolate and cream on a double boiler and mix until the chocolate melts completely.
- Add finely crushed hazelnuts and mix well.
- Scoop up approx 1 tbsp of chcolate mixture and roll them into balls and flatten them gently and sandwich the biscuits with the chocolate cream. (this step has to be done a little quickly so that its easy to make the sandwich, without breaking the biscuits)
- Sprinkle the cocoa powder and serve.