Just in time for February 14th but also perfect for any weekend/lockdown baking. The chocolate biscuits are delicious in their own right but they really are taken to another level with the soft chocolate centre. They also travel pretty will so if you acn’t be with your loved ones this Valentines, why not wrap up and pop in the post as a little surprise?
Happy Valentines!
sandwich biscuits
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Ingredients
- FOR THE BISCUITS
- 105g melted butter [dairy or dairy-free]
- 270g plain flour
- 40g cacao powder
- 170g caster sugar
- 1/2 tsp baking powder
- 35ml melted coconut oil
- 75ml milk [dairy or dairy-free]
- FOR THE FILLING
- 200g coconut cream
- 200g melted dark chocolate
- TO FINISH
- 20g melted dark chocolate
- freeze-dried raspberries [optional]
- rose petals [optional]
Instructions
1) Begin by sieving the flour and cacao powder into a large bowl and then combining with the caster sugar and baking powder.
2) Next, add the melted butter and coconut oil followed by the milk. Combine until a ball of dough is formed. Wrap the dough up or leave it in the bowl and place in the fridge for 1 hour to chill.
3) When ready to bake, preheat the oven to 180ºc. Sprinkle some flour on your workshop and using a rolling pin roll the biscuit out until it’s approximately the thickness of £1 coin.
4) Now, using a large cutter cut out as many hearts as you can fit. Then, using a small heart cutter cut hearts in the centre of 1/2 of the large hearts. These will be the lids to the sandwiches.
5) Transfer all of the hearts carefully onto the lined baking trays and baking the oven for 12 minutes. The trays on the lower shelves may need a couple of minutes more.
6) Whilst the biscuits are cooking, combine the melted dark chocolate with coconut cream. Leave to cool and harden slightly.
7) Allow the cookies to cool completely and for the filling to harden before spreading a layer on top of the solid hearts to cover them.
8) Carefully place the tops of the biscuit sandwich with the hollo hearts, and then finish by drizzling with some melted chocolate and adding some freeze-dried raspberries and rose petals.
