Makes 20-25 biscuits
For the biscuits:
125g unsalted butter, softened
125g caster sugar
2 tbsp golden syrup
250g plain flour
50g cocoa powder
1 tsp bicarbonate of soda
3 tbsp milk
For the buttercream:
200g icing sugar
50g cocoa powder
125g unsalted butter, softened
1-2 tbsp milk (optional)
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line 2-3 baking trays with non-stick parchment paper.
- Place all of the biscuit ingredients in a food processor and pulse until the mixture comes together. Turn the dough onto a work surface and bring the dough together using your hands.
- Wrap the dough in cling film and refrigerate for at least 20 minutes or until firm.
- Remove the chilled dough and place on a floured surface. Roll the dough out to about 5mm thick. Using a square cutter, cut out the biscuits and place onto the prepared baking trays. Be sure to leave space between the biscuits as they can spread slightly once baked.
- Put the trays of biscuits in the fridge for at least 10-15 minutes.
- Remove from the fridge and use a cocktail stick to mark a dotted line around the edge of the biscuits.
- Bake for 10-12 minutes or until the biscuits are a pale golden brown colour. Remove from the oven and set aside to cool completely.
- In a large mixing bowl, beat together the icing sugar, cocoa powder and butter until smooth. If the icing is too thick, add one tablespoon of milk to loosen it.
- Pipe the icing onto one of the biscuits and top with another.
Per biscuit: 171kcals, 8.8g fat (5.5g saturated), 24.2g carbs (13.6g sugars), 1.9g protein, 1.5g fibre, 0.111g sodium