Make yourself a sweet treat with this recipe for Chocolate Biscuits filled with Strawberry Jam
250g (2 cups) icing sugar
50g (½ cup) cocoa powder
480g (4 cups) Golden Cloud Cake Wheat Flour
3ml (½ tsp) bicarbonate of soda
5ml (½ tsp) salt
350g unsalted butter, chilled and cubed
5ml (1 tsp) vanilla essence
125ml (½ cup) All Gold Strawberry Jam
175g chopped dark chocolate
Preheat oven to 180°C. Lightly grease a baking sheet.
In a large bowl, sift together icing sugar, cocoa, flour, bicarbonate of soda and salt.
Rub in butter until mixture is like fine crumbs (use your finger tips or pastry cutter). Add eggs and vanilla; mix until stiff dough forms. It may take a minute to come together.
On a lightly floured surface, roll out dough to 5cm thickness and cut into desired shapes using biscuit cutters. If the dough is too sticky, chill for a little bit. Place biscuits 5cm apart onto an ungreased baking tray.
Bake for 10 minutes in oven, or until the surface appears dry. Allow biscuits to cool for a couple minutes on the baking tray before removing to wire racks to cool completely.
Sandwich two cookies with All Gold Strawberry Jam.
Melt the chocolate over a double boiler or in the microwave. Stir frequently until smooth. Drizzle with the chocolate and place on greaseproof paper to set.