Ingredients
Scale
For Cookies:
- 150g All-Purpose Flour
- 25g Natural Cocoa Powder
- 75g Icing Sugar
- 100g Butter
- 20g Egg Yolk
- 1/8 Tsp Salt
- 1/2 Tsp Vanilla Essence
For Cream Filling:
- 50g Unsalted Butter
- 20g Marshmallow Fluff
- 10g Icing Sugar
- 5ml Milk
For Garnish:
- Melted Dark Chocolate
Instructions
For Cookies:
- Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Line a baking tray with a silicone mat or butter paper.
- In a mixing bowl, Cream butter and sugar until it’s pale and light.
- Add egg yolk and vanilla essence to it and mix.
- Sieve in the dry ingredients, which are flour, cocoa powder, and salt. Mix them to get a smooth dough.
- Roll the dough between two sheets of butter paper until you get 5mm thick.
- Using a round cookie cutter of size 5.5cm, cut out 12 pieces. Place the cookies on a lined baking tray and freeze them for a while.
- Finally, bake them at 180C for (OTG mode: upper rod + lower rod + fan) 10-12 minutes.
For Cream Filling:
- Beat the unsalted butter in a bowl till it’s soft n fluffy
- Add marshmallow fluff to the butter and beat again. Ensure to mix the two ingredients well.
- Next, add icing sugar and milk. Continue mixing until the entire sugar dissolves. You will get a smooth and fluffy cream filling.
For Assembly:
- Take one cookie and turn it upside down. Now, pipe the cream filling starting from the centre and going around right before the edges. Place another cookie on top of it.
- To Decorate and garnish, drizzle some melted chocolate on top.
- Prep Time: 15 minutes
- Freezing Time: 20 to 30 minutes
- Cook Time: 10 to 12 minutes