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a Monte Carlo biscuit joins two golden syrup, honey and coconut biscuits with cream and jam, it’s a biscuit originally made famous by Arnott’s. My brother is always requesting that I make him a batch, I usually comply!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

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 Floating House Entangled In Brush Box Trees On North Stradbroke Island

The tree canopy takes precedence over ocean views in this holiday home for three families, designed by Conrad Gargett architects.

Studio Visit

The Melbourne Designer Creating Clever Furniture, For Small Spaces

Meet designer Katrina Ramm of Ka Ra Studio, who's playful pieces that that make the most of the ‘precious space’ inside our homes!
Christina Karras

A Day In The Life

A Day In The Life With Kate Reid, Founder Of Lune Croissanterie

A peek into the inner workings of Lune's ‘croissant Formula One team’ - and what this impressive entrepreneur gets up to in a day!
Christina Karras

Homes

A Melbourne Family’s Ever Changing ‘Light House’

An innovative, sculptural screen invites dynamic shadows into the family home of Andrew Jaques, and Christina Chiodo, renovated by Layan.

Stays

An Architect’s Handcrafted Home + Bathhouse Turned Unique Accommodation

Take a look inside Liptrap Loft—a one-of-a-kind cabin with a Japanese-inspired bathhouse in Walkerville, Victoria.

News

See Ethiopian-Norwegian Artist Olana Janfa's Colourful, Debut Solo Show!

The Melbourne-based painter’s first solo show is opening tonight, exploring themes of language, race and status in his playful works.
Christina Karras

Shopping

These Deliciously Colourful Picnic Rugs Are Made From Recycled Plastic!

The season of picnicking has arrived, and we've found the best rugs to see you through pizzas in the park and fish and chips on the beach.

News

Don't Miss Major Discounts On Designer Furniture At DOMO's Black Friday Sale!

Here’s everything you need to know about DOMO’s Black Friday Sale, with 20% off iconic designer brands, for one day only!
Sponsored

Interiors

A New Kitchen Designed To Look Old, With No White Joinery In Sight!

A Reservoir, Melbourne kitchen with the look of the past and functionality of the present.

Gardens

A Sensitively Built Coastal Garden, Designed To Look ‘Untouched’

The Garden Social carefully designed a garden, built into waterfront sand dunes on NSW's South Coast, where the serene seascape beyond takes...
Christina Karras

Interiors

How To Turn Home Inspiration Into Reality, With Style Sourcebook

This free web-based mood board tool is the perfect place to refine your interior design vision. We show you how it's done!
Lucy Feagins
  3 hours ago

Shopping

11 Of The Best Places To Score Vintage Furniture + Homewares

Hunting down everything from 70s modular sofas, to retro gems from Europe, see the 11 vintage sellers and stores we love!
Christina Karras

Interiors

A 1915 Horse Stables Turned Family Home In The Adelaide Hills

SpaceCraft transformed a circa 1915 horse stable into a family’s elevated version of a traditional farmhouse in the Adelaide Hills.
Amelia Barnes
  19 hours ago

Shopping

Say Hello To Your New Favourite Summer Shoes With This FRANKiE4 Giveaway!

Everything you need to know for your chance to win one of five pairs of shoes (of your choice!) from Australian label FRANKiE4!

Design Eye

Architect Luke Fry, On Modernising A Heritage Home

Architect Luke Fry shares his advice on sensitively balancing old and new, when modernising a heritage home!

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. Please email bea@thedesignfiles.net