This is, hands down, the most indulgent thing I make. I mean, the sugar content is pretty much off the scale. However, if you’re looking to have an incredibly rich, biscuit-y, crumbly, crunchy treat that oozes smooth sweet filling as you bite into it, this may just be the recipe for you. You don’t have to put chocolate butter icing in the middle though (as I have). This recipe works just as well with any flavour of butter icing, or if you prefer, a thick jam will do the job nicely. Happy baking!
Ingredients
200g vegan margarine
125g icing sugar
155g plain, white flour
85g cornflour
1/2 teaspoon baking powder
For the filling:
100g vegan margarine
320g icing sugar
2 tablespoons cocoa
Some warm water, just in case
Here’s how I do it
Preheat your oven to 180 degrees or gas mark 4.
Cream the margarine and icing sugar together until they’re light and fluffy.
Sift in the flour, cornflour and baking powder and mix well. Now, as you’re mixing, it may begin to look a bit like crumbs, but that’s ok. It should eventually come together to form a dough, so keep going till it does. There’ll be a few crumby bits at the bottom of the bowl but not to worry.
Divide your dough evenly into 16 balls. I do this by roughly halving the dough in the bowl, then halving again so you have four blobs. Out of each of the blobs, make four balls by rolling the dough between your hands and placing on a baking tray that’s been sprayed with a bit of oil.
Once you’ve got your sixteen balls, gently flatten them off with a fork. Remember, the biscuits will spread and swell a bit while baking, so space them out with at least a couple of finger-widths between them.
Pop them in the oven to bake for 20 minutes.
Give them a minute or two out of the oven and then transfer them to a cooling rack.
(Start to make the icing and then they should be cool enough to sandwich together once you’ve done that.)
The amounts I’ve given should give you plenty of icing, so feel free to make a half to three quarters of the recipe if you don’t want to go mad.
Cream the margarine and sugar together and then gradually add icing sugar. Pop the cocoa in at this point to if you’re using it. The icing should slowly come together as your beating it, but if it really is too stiff after a while, add half a tablespoon of warm water at a time until you get the consistency you want.
Be warned, icing can get too runny very quickly, so if this should happen, just pop a bit more icing sugar in to firm it up again. Beat the icing until there are no lumps and it is stiff enough to sandwich the biscuits together.
Sort your biscuits into eight lots of two, trying to match similar sizes. With the best will in the world, they will not all be perfectly uniform in size, so just do your best.
Take the flatter one of each pair and put a generous dollop of icing (or jam, whatever you’re using) onto it, placing the other as a lid on top.
Repeat until you have eight melting moments.
