Chocolate snickerdoodle sandwich biscuits recipe | Good Food

Units:

200g unsalted butter
softened
100g caster sugar
100g light brown soft sugar
2 tsp vanilla bean paste
300g plain flour
2 tbsp cocoa powder
1 tsp baking powder
3 tbsp milk

For the topping

2 tbsp caster sugar
½ tbsp ground cinnamon

For the ganache filling

3 tbsp milk
1 tsp instant espresso powder
200g white chocolate
finely chopped

Method

step 1
Heat the oven to 200C/180C fan/gas 6 and line two large baking sheets with baking parchment. Beat the butter and both sugars together using an electric whisk until pale and fluffy, then beat in the vanilla. Add the flour, cocoa and baking powder, and beat until combined. Beat in the milk to loosen the dough slightly. For the topping, combine the sugar and cinnamon in a shallow bowl, then set aside.
step 2
Divide the dough into 30 pieces and roll each piece into a ball. Roll the balls in the cinnamon sugar to coat, then arrange on the baking sheets, well spaced apart. Flatten each ball using your palm, then bake for 10-12 mins until puffed up and the edges feel firm. Leave to cool completely on the baking sheets.
step 3
Meanwhile, make the ganache filling. Tip all the ingredients into a small saucepan over a very low heat and stir continuously until melted and combined. Scrape into a bowl and set aside to cool.
step 4
To serve, spread the ganache filling over the flat sides of half the biscuits, then sandwich with the plain biscuits to make 15 sandwiches. Will keep in an airtight container at room temperature for up to three days.