Chocolate biscuits with vanilla cream – quick recipes from my kitchen
Chocolate biscuits with vanilla cream or Oreo's for connoisseurs. Here comes a really delicious recipe for the next cookie round.
I have mentioned more than once that I really like biscuits. I especially like to give away biscuits to my dear fellow humans. This guarantees a guaranteed smile. I have already baked this recipe a few times. The super chocolate biscuit envelops a delicious vanilla buttercream. Who does not want to make a vanilla buttercream, the chocolate biscuits can also fill very well with the favorite jam. It should only be taken care that the jam is not too liquid.
I have the recipe for this biscuit in the book “Annik's Divine Cake “by Annik Wecker discovered. As always, I have adapted the ingredients and quantities to my own preferences. I have e.g. The wheat flour is replaced by spelled flour and the white sugar is replaced by raw cane sugar. I also reduced the amount of sugar and salt.
Chocolate biscuits with vanilla cream
The chocolate biscuit with vanilla cream is more delicious than any Oreo biscuit.
300 g spelled flour
85 g of cocoa
¼ tsp salt
130 g raw cane sugar
250 g of cold butter
100 g soft butter
130 g of powdered sugar
½ teaspoon ground vanilla
1 pinch of salt
Mix the flour, cocoa, salt and sugar in a bowl. Cut the cold butter into small pieces and add to the dough. Use the mixer or your hands to make a dough quickly. If you knead the dough with your hands, then the dough should be processed as quickly as possible.
Form the dough into a ball and let it rest for at least 2 hours in the refrigerator.
After the cooling time preheat the oven to 175 degrees.
Leave the dough at room temperature a little and then roll out about 3 mm thick on a floured work surface and trim or cut out as desired.
Place the biscuits on baking trays (lined with baking paper) and bake for 8-10 minutes in top and bottom heat.
Then remove and allow to cool.
For the vanilla butter cream, first beat the soft butter with the mixer until creamy. Then add the powdered sugar, the vanilla and the pinch of salt until a soft cream is formed.
Now fill the biscuits with a teaspoon of the cream and squeeze a little bit.
The biscuits are best enjoyed warm in the room, but should be kept in the refrigerator.