Chocolate Cookie Sandwiches with Raspberry Cream

My brother is a big fan of my version of ‘Monte Carlo’ biscuits. Traditionally, a Monte Carlo biscuit joins two golden syrup, honey and coconut biscuits with cream and jam, it’s a biscuit originally made famous by Arnott’s. My brother is always requesting that I make him a batch, I usually comply!

As you can see the following recipe is basically a cookie sandwich, or my version of Monte Carlo cookie / sandwich hybrid. This recipe is actually the result of promising to make my brother a batch of Monte Carlos, then opening the pantry and realising I was missing some vital ingredients. So I improvised with what I had, which just happened to be two of my favourite things: a big block of callebaut chocolate, and fresh raspberries. You really can’t go wrong with dark chocolate and fresh berries!

The great thing with these cookie sandwiches is you can make them with whatever filling you like. I have made them by adding peanut butter to the icing, or even the juice and zest of an orange. I always let my tastebuds decide, and you should too, they are generally right!

Method

FOR THE COOKIE

Preheat oven to 180°C.

In a bowl gently mix sifted flour, cocoa and baking powder and soda.

In a separate bowl, cream butter and both sugars in an electric mixer bowl with the paddle attachment until pale and fluffy. Turn mixer to low and add vanilla and eggs one at a time.

Gradually add half flour and cocoa mix until incorporated, then add the add other half.

Stir the chocolate chunks into the mix and then roll into a large ball and refrigerate for one hour.

Remove from fridge and bring the cookie mixture to room temperature. Then roll into golf sized balls.

Space 2cm apart on a lined baking tray and gently flatten with the back of a metal spoon.

Bake for 12-15 minutes. Remove and let cool before assembling.

For the icing

Beat butter on medium high using the paddle attachment of an electric mixer until the butter is pale and fluffy.

Now turn mixer to low and gradually add icing sugar, half a cup at a time. Finish by adding raspberries and beetroot powder (or food colouring) and beat together until you have a thickish puree.

To assemble

Make sure your cookies at are room temperature.

Place raspeberry icing in a piping bag with medium nozzle. If you don’t have an icing bag, you can just spread the icing with a butter knife.

Take two biscuits and on one of them pipe or spread icing. Gently place the second cookie on top and voila, you have your cookie sandwich!

Note: Cookies are best stored at room temperature.