Chocolate and vanilla biscuit sandwiches
Prep time: 25 minsTotal time: 
Chocolate and vanilla biscuit sandwiches
Prep time: 25 minsTotal time: 
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 250g soft butter
- 50g icing sugar, sifted
- 250g plain flour
- 50g cornflour
- 25g cocoa
For the chocolate filling:
- 50g soft unsalted butter
- 3 tsp cocoa
- 110g icing sugar
For the vanilla filling:
- 50g mascarpone
- 1 tsp pure vanilla extract
- 110g icing sugar
Step by step
The cooked biscuits can be frozen (before filling).
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Preheat the oven to 170°C, fan 160°C, gas 3 and line two large baking sheets with baking parchment. For the biscuits, in a large bowl – using an electric hand mixer – beat together the butter and icing sugar until pale. Sift in the flour and cornflour, then whisk again.
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Transfer half the mixture to another bowl and whisk in the cocoa powder. Next, take dessertspoonfuls of both mixtures (keeping them separate) and roll into balls. Place each ball on to a baking sheet then flatten each one into a disc with the back of a fork that you have dipped in water.
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Bake on the centre shelf and shelf below for 12-15 minutes, until the vanilla biscuits are lightly golden (swap trays halfway through). Transfer to a rack until cooled completely. For the fillings, mix all the ingredients for each filling in separate bowls, then chill.
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Sandwich the pale biscuits with the chocolate mixture and vice versa. Chill for at least 30 minutes before eating.
