Chocolate Sandwich Biscuits

Chocolate Sandwich Biscuits

1. Mix the flour and cocoa powder through a sieve. The butter (without softening) is cut into small pieces and placed on the flour. Use your fingers to mix the flour with the diced butter and knead repeatedly

2. Knead until the butter and flour are completely fused, showing the state of cornmeal. This process may be time consuming. Mix powdered sugar and butter flour evenly

3. Add egg yolks. Rub repeatedly with your hands. Blend the egg yolk with the flour and butter. It will be dry and loose at first. With repeated kneading, the dough will gradually become wet and doughy

4. Knead until the flour is completely moistened and a dough can be formed. Shape the dough into square strips. The cross-sectional size is about 3cm*3cm. Put the dough in the refrigerator and freeze for about half an hour, until it is completely frozen

5. Cut the frozen dough into 0.3cm thick slices with a knife. About 30 slices can be cut. Place the cut cookie dough on the baking tray, leaving enough distance between each cookie. Put the baking tray into the preheated 180℃ oven and bake for about 13 minutes. Let cool

6. Make sandwich ingredients. Cut the dark chocolate and butter into small pieces, put them together in a small bowl, heat over water and keep stirring until completely melted. Before the chocolate filling has solidified, put it into a piping bag. Take a cooled biscuit, squeeze it with a layer of chocolate filling, and cover with another biscuit. Let stand until the chocolate filling is set, and the chocolate sandwich biscuits are ready

Tips:

1. The quality of cocoa powder and dark chocolate determines the taste of this biscuit. There is not much sugar in the toppings of this biscuit, so if the dark chocolate you choose as the filling is too pure, the taste of the biscuit will be bitter. You can choose according to your preferences;
2. The biscuits will become bigger obviously during the baking process, so there should be enough space between each cookie on the baking tray to prevent the biscuits from being connected together after baking;
3. Compared with other butter biscuits in the blog, this biscuits has a different production process. Without whipping the butter, mix the butter and flour first, then add the egg yolk at the end, similar to the way of pie crust dough, the texture is crispy and has a thicker texture. Take a closer look at this difference.