1 1/4 cups plain flour
1/2 cup unsweetened dutch cocoa
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 – 1 1/2 cups sugar
100g unsalted butter, room temperature
1 large egg
1/2 cup unsalted butter, room-temperature
2 cups icing sugar
2 tsp vanilla extract
Set two racks in the middle of the oven and preheat to 190°C.
In a food processor mix the flour, cocoa, baking soda and powder, salt, & sugar, thoroughly .
on low pulse speed, add the butter, and then the egg. Continue mixing until dough comes together in a mass. Take round teaspoons of bough and place on a baking tray lined with baking paper approximately leaving space in between each ball, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set biscuits on a rack to cool.
For the filling, place butter in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
To assemble the cookies, put the cream in a pastry bag with a 1/2-inch round tip and pipe teaspoon-size blobs into the centre of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.