These rich, sweet chocolatey biscuits filled with a smooth vanilla buttercream were a huge hit in our July box.
We included the recipe card in the box but for those who didn’t get it we thought we’d share it here…
To make these little beauties you will need:
- 2 baking sheets greased with butter and lined with baking paper
- Preheat your oven to 180C Fan/Gas 4/350F
Ingredients for Biscuits:
- 140g Butter, softened
- 320g Golden Caster Sugar
- 1 Egg
- 175g Self Raising Flour
- 90g Cocoa Powder
- 225g Butter, softened
- 435g Icing Sugar
- 1tbsp Vanilla Extract
- Cream the butter and sugar in a stand mixer (or handheld mixer) for 5 minutes until light and fluffy.
- Add the egg and keep beating until it’s incorporated.
- Add the flour and cocoa to the mixing bowl and mix slowly until a dough is formed.
- Then put 15g balls of dough onto baking paper and flatten slightly with spoon or glass which has been dipped in caster sugar*
- Bake for 10 minutes until the edges are starting to colour.
- Remove from the oven and allow to cool on the baking sheet for a few minutes. Then transfer the biscuits to a cooling rack to cool completely.
- Make the icing: beat the sugar, butter and vanilla together until light and fluffy.
- Sandwich pairs of biscuits together with a spoonful of icing between
Please do send us a photo if you have a go at making these. You can email your photo to firstname.lastname@example.org or send it to us on Facebook or Instagram @thecaketastingclub
We are busy getting ready for our August bake which ships on Tuesday 28th August. If you would like to try a HALF PRICE Classic Cake box for just £7.50 including postage then head on over to the website NOW!
I have been a little bit obsessed with the new Choc chip almond cookies that Pret have introduced to their menu. They are gooey, nutty and deeply chocolatey – I had a play last night with a recipe that I think is pretty close to the original. I only had peanut butter (crunchy) so I will definitely be trying them again with almond butter and chopped roasted almonds to see if they are even closer to the Pret original.
If you give this recipe a go I would love to hear what you think. We gobbled so many fresh from the oven and they were gooey in the middle and lovely and crisp on the edge. Today they have crisped up slightly more so I will also have a play with the cooking time next time.
You will need:
- 2 baking trays lined with baking paper
- Oven preheated to 180C
- 60g Peanut butter (other nut butters should work as well)
- 60g Coconut oil
- 100g Golden caster sugar
- 100g Dark soft brown sugar
- 1 tsp Vanilla Extract
- 125g Plain flour
- 50g Cocoa powder
- 1 tsp Bicarbonate of soda
- 1/4 tsp Salt
- 1-3 Tbsp Oat milk (or other non-dairy milk)
- 100g Dark Chocolate
- Add the coconut oil and sugars to a stand mixer and cream together. Add the vanilla and mix in.
- Sift the flour and cocoa powder into a mixing bowl and mix in the baking soda and salt.
- Add the dry ingredients to the wet, mixing in by hand until crumbly.
- Add 1 Tbsp oat milk, or other non-dairy milk, and mix into a thick cookie dough – you may need to add more milk but be careful not to add too much.
- Add the chocolate chunks and mix in. Your cookie dough will be very thick, but sticky enough to easily roll into balls.
- Roll into small balls and space evenly on baking trays.
- Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle. This is fine, they will firm up as they cool.
- Do take a photo to share @thecaketastingclub on Instagram/Facebook.
NB: Cooking time will vary depending on size of cookies.
Do let me know if you give them a go and if you have any suggested changes.
If you don’t have time for baking and would like some fresh, homemade cakes delivered to your door each month then why not join The Cake Tasting Club?! Head on over to The Club to find out more.
Have a great evening,