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a Monte Carlo biscuit joins two golden syrup, honey and coconut biscuits with cream and jam, it’s a biscuit originally made famous by Arnott’s. My brother is always requesting that I make him a batch, I usually comply!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

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