This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

Chocolate Cookie Sandwiches with Raspberry Cream

Food

Cassy Morris of Fig & Salt joins us again today to share another seriously decadent sweet treat.

These rich cookie sandwiches are Cassy’s take on the ‘Monte Carlo’. Inspired by her brother’s requests to create a homemade version of this well known packet biscuit, Cassy ramped things up a notch with the inclusion of rich Callebaut chocolate and fresh raspberries. So much better than a supermarket biscuit…!

 

13th October, 2015

Cassy assembling the chocolate cookies with her raspberry cream. Black flat plate by Shiko. Recipe by Cassandra Morris of Fig and Salt. Styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson for The Design Files.

Ingredients for Chocolate Cookie Sandwiches with Raspberry Cream. Teacup from Mud. Recipe by Cassandra Morris of Fig and Salt. Styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson for The Design Files.

Chocolate Cookie Sandwiches with Raspberry Cream. Artesania De Galicia snake jug from Safari Living, Tyler Hays small plate from BDDW. Recipe by Cassandra Morris of Fig and Salt. Styling – Lucy Feagins, styling assistant – Nat Turnbull, photo – Eve Wilson for The Design Files.

Cassandra Morris of Fig & Salt
Tuesday 13th October 2015

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a Monte Carlo biscuit joins two golden syrup, honey and coconut biscuits with cream and jam, it’s a biscuit originally made famous by Arnott’s. My brother is always requesting that I make him a batch, I usually comply!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

INGREDIENTS

For the cookie

  • 1 1⁄2 cups baking flour
  • 1 cup Dutch cocoa
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup brown sugar
  • 1 cup caster sugar
  • 2 eggs
  • 225g butter
  • 2 tsp vanilla extract
  • 220g good quality dark chocolate chopped into chunks

For the raspberry cream/icing

  • 250g butter
  • 140g icing sugar
  • 1⁄2 cup fresh raspberries, pureed
  • 2 tbsp beetroot powder (used to vibrantly colour the icing, or use red food colouring)

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.

View Comments

Similar Stories

Food

Chocolate Almond Cake with Roasted Rhubarb

Another total crowd pleaser from Julia Busuttil of OSTRO today!  Julia’s chocolate almond cake is in all honesty the most deliciou...
Julia Busuttil Nishimura of Ostro

Food

Chocolate Brownies with Milk Gianduja

OK it’s been getting far too virtuous around here on Tuesday afternoons… so we thought we’d throw something a little more
Jade Bentley of Monsieur Truffe

Food

Chocolate Mudcake with Ganache and Fresh Berries

A rich mud cake with dark chocolate ganache, crumbled meringue and fresh berries.
Cassandra Morris of Fig & Salt

This Week

Architecture

A Gentle Brutalist Masterpiece In Brisbane

The Mt Coot-Tha House by Nielsen Jenkins embraces its steep and bushy surrounds courtesy of a minimalist and raw material palette.

Stays

A Mountain-Top Holiday Spot That Floats Above The Clouds

Cloud Parade is a design-led accommodation in the Blue Mountains, with truly sublime views over the national park.

News

A New Series Of Paintings From An Old Favourite

Steven John Clark (aka denHolm) exhibits his first body of paintings, ‘Flowers For Gary’, exploring the imperfect, and its chall...

Homes

A Dreamy, Nostalgic Family Home in Melbourne's Suburbs

Sympathetic renovations featuring recycled materials have made the 1930s Malvern East family home of Josh and Anastasia Elias even better th...

Architecture

A Contemporary Reinterpretation Of The Classic Australian Farmhouse

FMD Architects introduce their version of the classic Australian farmhouse in 'Coopworth', located on Tasmania's Bruny Island.

News

A Massive Sale Of A-List Designer Furniture Is Happening Soon!

Nab furniture, lighting and homewares from big time European designers like Ligne Roset, Duvivier + more at DOMO’s mid-year sale.
Sponsored

Interiors

A Designer’s Fun, Mid-Century Makeover Of Her ‘90s Townhouse!

Studio Tate associate Liz Ryde shares her self-designed, Clifton Hill family home filled with mid-century elements and colour!

Shopping

A Curated Collection Of Luxury Goods From Across The Pond, Here In Melbourne

Discover the best of New Zealand fashion, lifestyle, and homewares at this inspired pop-up, until May 23rd at Chadstone.

On The Market

A Huge Family Warehouse Apartment In The Heart Of Richmond

At approximately 520 square metres, this out-of-this world industrial home has got to be one of the biggest warehouse conversions in Melbour...

News

The Annual Mud Seconds Sale Is On In Sydney This Weekend!

Shop almost-perfect porcelain Mud pieces with discounts starting from 40% off.

News

Vibes Are High At The New Hope St Radio Wine Bar!

Community, creativity and crostinis (!) are at the forefront of this design-focused wine bar and restaurant at Collingwood Yards.
Sally Tabart

A Day In The Life

A Day In The Life Of Media Powerhouse And Ultimate Creative Slashie, Sophia Athas

The founder of digital marketing agency Hatrik House talks us through the ins-and-outs of running a successful business in your twenties!

Creative People

Collecting Materials And Memories On Minjerribah With Delvene Cockatoo Collins

Quandamooka woman and artist Delvene Cockatoo Collins shares a look into her art practice, and the magical place she calls home.

Gardens

Everything You Need To Know About Working With A Landscape Designer

We asked expert garden designers Phillip Withers, Fran Hale, Kathleen Murphy, Katy Svalbe and Richard Unsworth to demystify the process of w...

Interiors

A Dark + Dingy Heritage Home Revamped In Contemporary Country Style

Interior designer Georgie Shepherd of GSiD transforms breathes new life into the interiors of this newly renovated pre-Federation villa in A...

Similar Stories

Food

Chocolate Almond Cake with Roasted Rhubarb

Another total crowd pleaser from Julia Busuttil of OSTRO today!  Julia’s chocolate almond cake is in all honesty the most deliciou...
Julia Busuttil Nishimura of Ostro

Food

Chocolate Brownies with Milk Gianduja

OK it’s been getting far too virtuous around here on Tuesday afternoons… so we thought we’d throw something a little more
Jade Bentley of Monsieur Truffe

Food

Chocolate Mudcake with Ganache and Fresh Berries

A rich mud cake with dark chocolate ganache, crumbled meringue and fresh berries.
Cassandra Morris of Fig & Salt

The Design Files acknowledge the traditional custodians of the lands on which we work, the Wurundjeri people of the Kulin Nation. We pay our respects to Elders past and present.

First Nations artists, designers, makers and creative business owners are encouraged to submit their projects for coverage on The Design Files – we would love to hear from you.

Please email us here.