Makes about 32 double
Ingredients
- 250 g butter or margarine, softened
- 250 ml (210 g) castor sugar
- 1 extra-large egg
- 80 ml (35 g) cocoa powder
- 500 ml (280 g) Snowflake cake flower
- 5 ml baking powder
- 2 ml salt
- 375 ml (120 g) desiccated coconut
- For the filling:
- 15 ml butter or margarine
- 60 ml (50 g) sugar
- About 80 ml fresh cream
- 30 ml milk
- 3 ml vanilla essence
- 625 ml (325 g) icing sugar
- 30 ml cocoa powder
Method
- Cream butter and sugar together. Add egg, beating well until light and creamy.
- Sift flour, baking powder cocoa and salt. Add coconut. Add dry ingredients to creamed mixture and mix to a soft dough.
- Roll dough into heaped teaspoon-size balls and place onto greased baking trays, leaving enough space for spreading. Press down gently with a fork. Bake at 180 °C for 10 – 12 minutes. Turn onto wire racks to cool.
- For the Filling:
- Melt butter and sugar in a small saucepan. Stir over medium heat. Add cream and milk. Remove from heat and add essence.
- Sift icing sugar and cocoa powder together and add to liquid mixture. Mix to a smooth, spreadable consistency. Sandwich two biscuits together with filling.
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