STRIPED-DARK CHOCOLATE FUDGE COOKIE SANDWICHES

Cookies with a thick dark chocolate fudge filling and drizzled on top

INGREDIENTS

1 cup butter, at room temperature

1 cup powdered sugar

1 egg

1 teaspoon vanilla extract

2 1/2 cups maida / flour

2 teaspoons baking powder

1/2 teaspoon salt

Dark chocolate filling and topping

3 to 4 pieces of baking dark chocolate (chopped and melted)

INSTRUCTIONS

In a mixing bowl, beat butter and then add the sugar powder and beat until creamy.

Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Do not forget to scrape down the sides of bowl.

Add the flour, baking powder, and salt in parts and combine well. Scrape down the sides of the bowl with a rubber spatula after each addition.

Transfer the dough to a work surface and shape into a disc. Wrap tightly in plastic and refrigerate until cold, for atleast 1 hour.

Next to bake the cookies, preheat oven 180°C. Line baking tray with parchment paper.

Remove dough from the fridge and roll the dough with rolling pin a to a thickness of about 1/4 inch. Using a cookies cutter or any round cutter cut into circles. Re-roll the scraps, so all the dough is used.

Make pairs for each circles made so as to sandwich them and for one of each pair, using a smaller cutter, or the back of a large piping tip, cut out the center of each circle.

Bake the whole circles and the doughnuts cookies for about 8 minutes. They should be soft and no crispy.

Allow cookies to cool on the baking sheets for 5 minutes and transfer for assembling.

Take the melted dark chocolate and spread on center of each whole circle cookie. Carefully top each with a doughnuts cookie and press down gently to create a cookie sandwich.

Drizzle over each sandwich as well. Transfer the cookies to fridge to cool completely and chocolate to set.

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