Details page sections

Biscuits

Cookies & Cream Biscuits

Name: Cookies & Cream Biscuits
Prep time: 30 min
Cook time: 13 min
Yield: 28
Ingredients: 115g butter, softened; ⅔ cup Chelsea Caster Sugar (150g); 1 tsp vanilla essence; 2 drops black gel food colouring (optional); 1 cup plain flour (150g); ½ cup cocoa powder (40g); 3 Tbsp cornflour; ½ tsp baking soda; ¼ tsp salt; 1 ½ Tbsp milk; Icing; 1 ½ cups Chelsea Icing Sugar (225g); 60g butter, softened; ½ tsp vanilla essence; 2-3 tsp milk; 2-3 drops white food colouring / icing whitener (optional)

Preparation

30 mins

Bake

13 mins

Difficulty

Easy

Servings

Biscuits

Rate recipe Rate

Keep my screen awake

Ingredients
Method

Ingredients

115g butter, softened
⅔ cup Chelsea Caster Sugar (150g)
1 tsp vanilla essence
2 drops black gel food colouring (optional)
1 cup plain flour (150g)
½ cup cocoa powder (40g)
3 Tbsp cornflour
½ tsp baking soda
¼ tsp salt
1 ½ Tbsp milk

Icing

1 ½ cups Chelsea Icing Sugar (225g)
60g butter, softened
½ tsp vanilla essence
2-3 tsp milk
2-3 drops white food colouring / icing whitener (optional)

Additional tips

The food colouring in this recipe is completely optional - it is used to make the biscuits look as similar to the store-bought version as possible. Your cookies will still look and taste great without it!

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

Icing Sugar

Icing sugar can also be...

details

Reviews

1

What did you think of this recipe?

There is no bold on products! The Horror

Method

Preheat oven to 180ºC bake. Line two large baking trays with baking paper.

Using an electric beater, cream butter and Chelsea Caster Sugar together until pale and fluffy. Beat in vanilla essence and food colouring, if using.

Sift in flour, cocoa powder, cornflour, baking soda and salt. Add milk and mix with a spatula until mixture starts to clump together. Bring the last of it together with your hands. Chill for 20-30 minutes before rolling out.

Place a large piece of baking paper on your bench (stick it down with blu-tack if you like) and dust with a little cocoa powder. Roll dough out to 2-3mm thick (you can do a final roll with an embossed rolling pin to make a nice pattern). Cut into 4cm rounds, re-rolling dough as required.

Carefully transfer to prepared trays, spacing the biscuits a few centimetres apart. Bake for 10-13 minutes, until firm and dry - they should be nice and crunchy once cool, but not burnt!

Leave on trays for 5 minutes before transferring to a wire rack to cool completely. Sandwich together with icing once cool.

Icing : Add all icing ingredients to a bowl and beat with an electric mixer on low speed until combined. Increase speed to medium-high and beat until smooth, adding extra milk if needed (icing should be quite thick).

For easy, mess-free decorating, transfer icing to a piping bag fitted with a large round nozzle. Pipe a round of icing onto the underside of one biscuit and sandwich together with a second biscuit. Alternative, you can spread icing onto the biscuits with the back of a teaspoon.

Biscuits can be stored in the freezer in an airtight container for several weeks. This keeps them nice and crisp, like the store-bought version! Leave at room temperature for 5-10 minutes to take the chill off them before eating (no need to defrost longer than this). They can be stored in an airtight container at room temperature, but the icing will soften the biscuits over time.