Ingredients - Serves 15

• 100 g  Butter Salted
• 150 g  Icing Sugar
•  1 ml  Vanilla extract

• 250 g Plain Flour
•  80 g Cocoa Powder £2.53
• 1 g  Baking Powder
• 2 g Bicarbonate of Soda
•  200 g 2 Caster Sugar
•  180 g Butter : Unsalted
•  1 each  Free Range Egg Large
•  1 ml  Vanilla
•  1.5 g Table Salt

Method

1. Beat butter and icing sugar together until smooth and creamy.
2. Add vanilla (and milk if needed) for a fluffy texture.
3. Spread or pipe a teaspoon of filling onto one cookie, then sandwich with another
4. Preheat oven to 180°C (350°F) and line baking trays with parchment paper.
5. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
6. In another bowl, cream butter and sugar until light and fluffy.
7. Add egg and vanilla, beat until combined.
8. Gradually add dry ingredients to the wet mixture; mix until a dough forms.
9. Roll out the dough between two sheets of baking paper to about 3 mm thick.
10. Cut into small circles (about 4–5 cm Diameter).
11. Place on trays and bake for 8–10 minutes until just firm.
12. Let cool completely — they will crisp up as they cool.