Friends living in a small country town recently visited us, and requested Thai takeaway for dinner. I was more than happy not to cook (especially as I usually go over the top when I have guests), but I couldn’t not make anything. A simple dessert was in order – a small tasty treat after mountains of Thai food:
Here’s the recipe:
- ½ cup butter, softened
- ¾ cup sugar
- ¼ cup packed brown sugar
- ½ teaspoon bicarbonate (baking) soda
- pinch salt
- pinch ground black pepper
- 1 egg
- 2 teaspoons vanilla essence
- 1-1/3 cups plain (all-purpose) flour
- ½ cup cocoa
- 1-1/2 cups icing sugar
- 3 tablespoons cocoa powder
- 3 tablespoons butter
- 2.5 tablespoons milk
- 1 teaspoon vanilla essence
- Extra icing sugar for dusting
- Cream butter and sugars in an electric mixer.
- Add bicarbonate soda, salt, and pepper and continue to beat until combined. Then add egg and vanilla essence and beat until combined.
- In a separate bowl, whisk together the flour and cocoa powder. Gradually beat into the creamed mixture.
- Divide dough into two portions. Shape each portion of dough into a 4cm (1-1/2-inch) diameter log (about 20cm (8 inches) long). Wrap each log in plastic wrap and chill for 1 hour or freeze for 30 minutes or until firm enough to slice.
- Preheat oven to 180C (350F).
- Working with one roll at a time, unwrap chilled dough and cut into slices about ½ cm (1/4 inch) thick. Place slices 5cm (2 inches) apart on an ungreased baking tray.
- Bake in the preheated oven for 8 minutes or until edges are set. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack to cool.
- For the icing/frosting, sift together the icing sugar and cocoa.
- In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with the milk and vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
- For each three-cookie stack, spread 1 teaspoon icing/frosting evenly over the bottom side of one cookie. Top with a plain cookie, top side up. Spread with 1 teaspoon icing/frosting. Top with another cookie, top side up. Lightly dust with icing sugar to serve.
This is adapted from a Better Homes and Garden recipe. The original recipe had a chocolate ganache rather than a butter cream icing. This would have been more decadent and rich, but I didn’t have any cream, so I made do with what I had in the house. It was the perfect bit of chocolate-y sweetness to have with coffee at the end of a big meal. The biscuits are also tasty just by themselves or with a bit of icing.