Makes 25 – 30 filled cookies
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Ingredients

– For the cookies
170 g (6 oz) plain flour
90 g (3 oz) cocoa powder
1 tsp bicarbonate of soda

1/4 tsp baking powder
1/4 tsp salt
140 g (5 oz) unsalted butter, softened
320 g (11 ounces) caster sugar, plus 3 tablespoons extra
1 large egg
 
 – For the vanilla filling
225 g (8 oz) unsalted butter, softened
435 g (1 1/2 oz) icing sugar
1 tbsp vanilla extract
 
Piping bag
 
Method
 
1. Preheat the oven to 190°C (375°F) Gas 3.
2. To make the cookies, sift the flour, cocoa, bicarbonate of soda, baking powder and salt into a bowl.
3. Using a freestanding electric mixer with a paddle attachment or a handheld electric whisk, cream the butter and sugar together for five minutes until light and fluffy. Add the egg and beat on medium speed until just incorporated. Lower speed and add the dry ingredients gradually until the dough is well combined.
4. Using a small 15 ml (1/2 oz) scoop or a teaspoon, drop round dough balls (weighing about 15 g/ 1-2 ounces each) onto the baking sheets about 5 cm (2 inches) apart.
Press the bottom of a glass into a ball of castor sugar and use it to flat in the cookie dough to 3 – 4 mm (about quarter inch) that. Be careful when removing the glass from the dough – use a palette knife.
5. Bake for approximately 10 minutes until the cookies are firm. Transfer to a wire rack’s and cool completely.
6. To make the filling, use a freestanding mixer with a paddle attachment or an electric whisk, beat the butter until it’s light and fluffy. On low-speed, carefully at the icing sugar and when it’s just incorporated, turn up to speed and beat for three minutes until light and fluffy. Add the vanilla and continue to beat for at least 2 more minutes.
 
7. To assemble the cookies, put the vanilla filling into a piping bag and pipe about 1 tablespoon of the filling on to one of the cookies in the spiral, leaving a little space around the edges. Cover with another cookie and gently pressed together so that the filling now squeezes out near the edges of the cookies.
 
Repeat until you have used up all the cookies and filling.
 
I got this recipe from my new book…
 
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