100 g (4 oz) butter
100 g (4 oz) sugar
30 ml (2 tbsp) beaten egg
a few drops vanilla essence
25 g (1 oz) unsweetened cocoa powder
200 g (7 oz) plain flour
100 g (4 oz) sugar
30 ml (2 tbsp) beaten egg
a few drops vanilla essence
25 g (1 oz) unsweetened cocoa powder
200 g (7 oz) plain flour
for the filling
1 large egg white
90 ml (6 tbsp) sugar
250 ml (8 fl oz) double cream
15 ml (1 tbsp) unsweetened cocoa powder
few drops vanilla essence
90 ml (6 tbsp) sugar
250 ml (8 fl oz) double cream
15 ml (1 tbsp) unsweetened cocoa powder
few drops vanilla essence
for the coating
Chopped toasted almonds, alternatively toasted desiccated coconut or crushed digestive biscuits
method
1. Beat the butter and sugar until pale and creamy. Beat in the egg and vanilla essence. Stir in the flour and cocoa, which have been sieved together, to give a firm dough.
2. Knead lightly until smooth. Roll out on a lightly floured surface to a thickness of about 0.5cm (1/4 in). Using a 6.5 cm (2 1/2 in) round fluted cutter, stamp out circles.
3. Put on a baking sheet and cook in the oven at 180°C (350°F) Gas 4 for 15 minutes. Cool on a wire rack.
4. To make the filling, whisk the egg white until stiff. Whisk in 30 g (2 tbsp) of the sugar.
5. Put cream, remaining sugar, cocoa and vanilla essence into another bowl and whisk until stiff.
6. Fold egg white into chocolate mixture.
7. Put a spoonful of the mixture on to half the chocolate biscuits. Top with remaining biscuits.
8. Press lightly so filling reaches the edges. Arrange on a baking sheet and freeze until firm.
9. Spread the chosen coating on a baking sheet. Run each sandwich through the coating like a wheel, so that the sides are covered.
10. Wrap individually in foil and freeze overnight.
2. Knead lightly until smooth. Roll out on a lightly floured surface to a thickness of about 0.5cm (1/4 in). Using a 6.5 cm (2 1/2 in) round fluted cutter, stamp out circles.
3. Put on a baking sheet and cook in the oven at 180°C (350°F) Gas 4 for 15 minutes. Cool on a wire rack.
4. To make the filling, whisk the egg white until stiff. Whisk in 30 g (2 tbsp) of the sugar.
5. Put cream, remaining sugar, cocoa and vanilla essence into another bowl and whisk until stiff.
6. Fold egg white into chocolate mixture.
7. Put a spoonful of the mixture on to half the chocolate biscuits. Top with remaining biscuits.
8. Press lightly so filling reaches the edges. Arrange on a baking sheet and freeze until firm.
9. Spread the chosen coating on a baking sheet. Run each sandwich through the coating like a wheel, so that the sides are covered.
10. Wrap individually in foil and freeze overnight.
serving amount
makes about 20
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