Download the recipe here

Ingredients
Biscuit bit
125g soft butter
55g soft brown sugar
155g plain flour
25g cocoa
Filling bit
40g soft butter
80g icing sugar
15g cocoa
A little milk

For the biscuits
Cream the butter & sugar until light & fluffy, sieve in the flour & cocoa and mix well until you form a ball of dough. Place the dough in a bag in the fridge for at least 30 minutes.

When you’re ready to shape the biscuits preheat your oven 190°C (fan 170°C) GM 5

Roll out the dough gently on a lightly floured work surface to about 4 mm in thickness. Press out the shapes you would like and place on a greased/lined baking tray. If you’d like to add the little holes to the top then prick these (with a skewer or fork) on half the biscuits before they are baked. I sometimes use my small letter set to add text too.

Bake for about 10 minutes so they are evenly baked top & bottom, they will be firm to the touch and a little darker at the edges. Keep a close eye on them as they can burn easily. Remove from the oven, allow to cool for a minute or 2 then transfer to a cooling rack.

For the icing
Place all the ingredients in the bowl of your mixer apart from the milk(or beat by hand) and combine, then beat until light and fluffy, add a little milk to create a spreadable consistency.

Spread on one of the biscuit bottoms and sandwich together with a top.  Will last several days in a tin if they don’t all get eaten straight away! Enjoy ♥