Crunchy Chocolate Sandwich Biscuits

My son loves chocolate biscuits and I wanted to give him a homemade version. I have added a cup of cornflakes to give them some crunch. These biscuits are softer than bought ones, but that is because they have less sugar and no trans fats.

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

1 cup crushed cornflakes

Preheat the oven to 180C.

Sift flour, baking powder cocoa and salt. Add coconut and cornflakes ( I crush mine in a pestle and mortar).

Cream the butter and sugar together until pale. Add the beaten egg, and mix in well together with 1T of the dry ingredients

Add the remainder of the 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 15-20 minutes. Turn onto a wire rack to cool.

Make the filling and sandwich two biscuits together. Store in an airtight container.

7.5 ml butter or margarine

30 ml (25 g) sugar

40 ml fresh cream

15 ml milk

2.5 ml vanilla essence

165g icing sugar

15 ml cocoa powder

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.

Tip: I use this  filling recipe to ice my favourite chocolate loaf recipe which I previously published on my blog.
Click here to view the chocolate loaf recipe