Chocolate sandwich cookies
Sandwich cookies are the definition of eye candy. With two chunky slabs of double chocolate cookie and a thick layer of coffee and walnut buttercream, they almost look too good to eat!
Servings: 12 cookies
Ingredients
To make the cookies
- 275 g caster sugar
- 140 mls sunflower oil
- 100 mls oat milk unsweetened
- 1 teaspoon vanilla paste
- 300 g plain flour
- 80 g cocoa powder
- 1.5 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 125 g dark chocolate chips
For the buttercream filling
- 75 g margarine
- 75 g baking fat
- 175 g icing sugar sieved
- 4 tbsp cornstarch
- 120 g walnuts
- 1/2 tsp vanilla paste
- 1.5 tsp coffee dissolved in 1 tbsp hot water
Instructions
- In a large bowl whisk the caster sugar into the oil. Then whisk in the oat milk and vanilla.
- In a second bowl sift in the flour, cocoa powder, baking powder, bicarbonate of soda and salt. Stir through the chocolate chips.
- Fold the wet mixture into the dry ingredients just until all the flour has been incorporated.
- Cover the bowl and chill the cookie mixture in the fridge for 30 minutes.
- Preheat the oven to 200°C/ fan 180°C / Gas 6. Remove the cookie dough from the fridge.
- Form the dough mixture into 24 balls and place on 2 baking trays lined with baking parchment. Bake in the oven for 12 minutes.
- Remove the cookies from the oven and leave to cool and firm up for 5 minutes on the baking tray. Transfer to a wire rack and leave to cool completely.
- Toast the walnuts in a frying pan over a moderate heat for 3-4 minutes. Then finely grind the walnuts using either a pestle and mortar or spice grinder.
- To prepare the buttercream icing, add the cold margarine and baking fat to a bowl. Use an electric whisk to beat the mixture until smooth. Add the sieved icing sugar in thirds, mixing well in between each addition.
- Finally whisk in the cornstarch, ground walnuts, vanilla paste and coffee. Pipe approximately 2 tbsp of buttercream onto one cookie and sandwich with a second.