Oozy Choc Raspberry Sandwich Cookies

These richly flavoured sandwich cookies are a treat for the senses – the combination of crunchy cookies and soft sweet buttercream will have you scoffing a couple more than you expect!

30 min + chilling
12 min


  1. 80g unsalted butter, at room temperature
  2. 1 1/2 cups + 1 tbsp (250g) dark brown sugar
  3. 1 cup + 1 tbsp (135g) cocoa powder
  4. 1 tsp Queen Coffee Extract
  5. 1 tsp Queen Imitation Chocolate Essence
  6. 1 tsp bicarbonate of soda
  7. 2 large eggs, separated
  8. 2 cups (300g) plain flour, sifted
  9. 1 tsp Queen Natual Vanilla Extract
  10. 100g natural yoghurt
  11. 1 pkt Queen Buttercream Icing
  12. 200g thin raspberry Jam, to serve


  1. Step 1

    Beat butter and sugar together using electric beater or a stand mixer until pale, light and fluffy. Add chocolate and coffee extracts, yoghurt and egg whites. Mix well until fully combined. Sift flour over mixture and mix for 1-2 minutes until a smooth dough forms.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Once biscuits are fully cooled, prepare Queen 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.

  5. Step 5