Give these classic American cookies a twist by adding cocoa to the dough and sandwiching them with thick white chocolate and coffee ganache
Prep:30 mins
Cook:15 mins
Ingredients
- 200g unsalted butter , softened
- 100g caster sugar
- 100g light brown soft sugar
- 2 tsp vanilla bean paste
- 300g plain flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 3 tbsp milk
- 2 tbsp caster sugar
- ½ tbsp ground cinnamon
- 3 tbsp milk
- 1 tsp instant espresso powder
- 200g white chocolate , finely chopped
Method
- Heat the oven to 200C/180C fan/gas 6 and line two large baking sheets with baking parchment. Beat the butter and both sugars together using an electric whisk until pale and fluffy, then beat in the vanilla. Add the flour, cocoa and baking powder, and beat until combined. Beat in the milk to loosen the dough slightly. For the topping, combine the sugar and cinnamon in a shallow bowl, then set aside.
- Divide the dough into 30 pieces and roll each piece into a ball. Roll the balls in the cinnamon sugar to coat, then arrange on the baking sheets, well spaced apart. Flatten each ball using your palm, then bake for 10-12 mins until puffed up and the edges feel firm. Leave to cool completely on the baking sheets.
- Meanwhile, make the ganache filling. Tip all the ingredients into a small saucepan over a very low heat and stir continuously until melted and combined. Scrape into a bowl and set aside to cool.
- To serve, spread the ganache filling over the flat sides of half the biscuits, then sandwich with the plain biscuits to make 15 sandwiches. Will keep in an airtight container at room temperature for up to three days.
Nutrition per serving
- kcal317
- fat16g
- saturates10g
- carbs39g
- sugars0g
- fibre1g
- protein4g
- salt0.13g