Preheat the oven to 180°C (fan-forced, 160°C). Grease and line 2 x cookie sheets. To make the biscuits cream the butter and sugar until light and fluffy. Sift in the flour and cocoa and mix well to form a stiff dough. Roll out the dough on a lightly-floured surface to 5mm thick, then using 5cm round cookie cutter, cut out the cookies. Place the cookies on the prepared baking sheet and bake in the preheated oven for 12-15 minutes or until crisp. Allow to cool completely. In the meantime, prepare the filling by creaming the butter, icing sugar and vanilla until light and fluffy. Place in the filling in a piping bag and pipe onto half of the cookies, then sandwich together with the rest. Store in an airtight container for up to 1 week.
Makes 12 sandwich cookies.
Recipe reprinted with permission of Katelyn Williams.
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