- 30 min + chilling
- 12 min
- 80g unsalted butter, at room temperature
- 1 1/2 cups + 1 tbsp (250g) dark brown sugar
- 1 cup + 1 tbsp (135g) cocoa powder
- 1 tsp bicarbonate of soda
- 2 large eggs, separated
- 2 cups (300g) plain flour, sifted
- 1 tsp Queen Natual Vanilla Extract
- 100g natural yoghurt
- Dr. Oetker Buttercream Icing
- 200g thin raspberry Jam, to serve
Method - Cookies
Beat butter and sugar together using electric beater or a stand mixer until pale, light and fluffy. Add yoghurt and egg whites. Mix well until fully combined. Sift flour over mixture and mix for 1-2 minutes until a smooth dough forms.
Form dough into a large ball then separate into three even pieces. Shape for form long longs and cover with cling wrap and refrigerate for one hour.
Preheat oven to 180°C (fan forced) and line a baking tray with baking paper. After an hour, remove dough from fridge and remove cling wrap. Cut dough into 1/2 cm thick rounds and place on baking tray. Press down lightly with a fork and bake for 12 minutes or slightly longer for a crunchier cookie. Remove from oven and allow to cool on wire racks fully.
Method - Icing
Once biscuits are fully cooled, prepare Buttercream Icing according to pack instructions. Fill icing into a piping bag and pipe (or simply spoon) icing onto the flat side of half of the chocolate biscuits. Top with a drizzle of jam and place another biscuit on top to create a sandwich biscuit. Serve immediately. Biscuits will keep up to 12 hours but may begin to soften with time.
We love Dr.Oetker Buttercream Icing. It’s the same Queen recipe you know and love, with brand new packaging by our sister brand, Dr. Oetker.
See their full range of products on the Dr.Oetker Australia website.