I made these pretty embossed chocolate sandwich biscuits with one of the biscuit stamps my son gave me. Double biscuits filled with chocolate like these are very popular, and almost every brand has its own version. Homemade and packed in a nice box, they make a lovely gift.
Ingredients for a dozen embossed chocolate sandwich biscuits
Dough
- 320 g plain flour
- 150 g butter
- 120 g sugar
- 1 small egg (50 g)
Beat the sugar with the softened butter, add the egg and keep beating until smooth, then add the flour. Knead until the dough comes together into a ball.
Divide the dough in half. Roll out each half between two sheets of baking paper to 5 mm thick.
Chill for half an hour. Press the biscuit stamp into one half of the dough, applying even pressure, and cut out with a suitable cutter. From the other half, cut out the same number of plain biscuits. Place them, well spaced, on a baking tray lined with baking paper.
Bake in an oven preheated to 180°C, top and bottom heat, for 12–15 minutes, until lightly golden.
Leave them to cool on the tray for a few minutes before lifting them off so they don’t break, then move them to a wire rack to cool completely.
Filling
- 100 g chocolate
- 30 g butter
Break the chocolate into pieces, put it in a bowl with the butter and melt in the microwave or over a pan of simmering water. Stir until smooth.
Assembly
Once cool, pair each embossed biscuit with a plain one, as in the photo.
Put a teaspoon of melted chocolate in the centre of each plain biscuit and top with an embossed one, pressing lightly. Leave somewhere cool until the chocolate sets, then store in an airtight container.
