Dark double-chocolate biscuits

Name: Dark double-chocolate biscuits
Yield: 15 servings
Cuisine: Bake
Ingredients: 250.00 g butter; 100.00 g castor sugar; 5.00 ml vanilla extract; 225.00 g flour cake, sifted; 100.00 g cocoa powder sifted; 100.00 g dark chocolate melted; 125.00 ml cream

15 servings

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Dairy

By Food24 November 03 2009

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Ingredients (7)

250.00 g	butter
100.00 g	castor sugar
5.00 ml	vanilla — extract
225.00 g	flour — cake, sifted
100.00 g	cocoa powder — sifted
100.00 g	dark chocolate — melted
125.00 ml	cream

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Method:

Preheat the oven to 200 &degC.
Cream the butter and sugar together until light and fluffy.
Add vanilla extract, then the flour and cocoa, beat well until the flour is blended in.
Roll out the dough and cut out rounds or squares using a plain or fluted biscuit cutter.
Place the biscuits on a greased baking sheet.
Bake for six to eight minutes, until crisp and the sides are slightly darker.
Cool on a cake rack.
Mix chocolate and cream and use to sandwich biscuits together two by two.