Dark, crisp-yet-tender black cacao cookies filled with smooth vanilla cream. Perfect for Halloween, parties or as a homemade alternative to classic chocolate sandwich cookies.
Ingredients
Black cacao cookies
- 180 g plain flour
- 55 g Black Cacao Powder
- ½ tsp baking soda
- ¼ tsp salt
- 115 g unsalted butter, softened
- 130 g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Vanilla cream filling
- 80 g unsalted butter, softened
- 160 g icing sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk
Method
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Mix the flour, Black Cacao Powder, baking soda and salt in a bowl.
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In a separate bowl, beat the butter and sugar until light and creamy. Add the egg and vanilla and mix until combined.
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Gradually add the dry ingredients and mix until a dark cookie dough forms.
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Wrap the dough and refrigerate for 30 minutes.
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Heat the oven to 175°C conventional / 160°C fan and line a baking tray with baking paper.
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Roll the dough to approximately 4–5 mm thick. Cut into rounds using a 5–6 cm cookie cutter. If you want the Halloween look in the photo, gently stamp a bat design into half of the cookies.
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Bake for 10–12 minutes. Allow them to cool on the tray for 5 minutes before transferring to a rack. Cool completely before filling.
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For the filling, beat the butter until creamy. Gradually beat in the icing sugar and vanilla. Add a little milk until you have a thick, smooth cream.
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Pipe or spread vanilla cream onto the flat side of one cookie and sandwich with another.
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Allow the filled cookies to set before serving.
