About this recipe:My girlfriends at work just loved them and wanted the recipe for them. I had to make 10 copies!
85g butter, softened
4 tablespoons caster sugar
1 large egg
2 tablespoons golden syrup
200g plain flour
4 tablespoons cocoa powder
50g chocolate chips
125g icing sugar
125g butter, softened
4 tablespoons icing sugar
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:35min › Cook:20min › Ready in:55min
Preheat oven to 180 C / Gas mark 4. Grease 2 baking trays.
Using an electric mixer, beat 85g butter and 4 tbsp sugar in a large bowl until creamy. Add the egg; beat until smooth. Beat in golden syrup. Whisk together the flour and cocoa in a small bowl. Beat half of the flour mixture into the butter mixture until well incorporated. Beat in the remaining flour. Divide dough in half.
On a lightly floured board, roll each half of the dough into a rectangle. Cut each large rectangle into 2.5x7cm rectangles. Place biscuits on prepared baking trays, 5cm apart. Bake until firm, 10 to 15 minutes. Let cookies stand on baking trays for 5 minutes; remove to wire racks to cool completely.
While the biscuits are baking, make the filling. Heat chocolate chips in a small saucepan on lowest heat. Stir until chocolate is almost completely melted. Remove from heat; stir until smooth. Allow to cool to room temperature. Beat 125g icing sugar and 125g butter in a large bowl until smooth. Scrape the melted chocolate into the bowl; beat well.
Spread 1/2 teaspoon filling on the bottom of 30 cooled biscuits; top with remaining biscuits. Sprinkle filled biscuits with icing sugar.