Every now and then I need a bit of an injection into my choice of baking recipes and this weekend, in Stella magazine, I found this one. Cannot wait to bake it….20-Jan-main_2454176b


240g plain flour

4 tbspn cocoa powder, sifted

60g icing sugar

150g caster sugar

180g unsalted butter, softened

2 large egg yolks

55g dark chocolate, melted & cooled

2 tsp vanilla extract

Mix flour, cocoa & i/2 tsp salt in bowl. Set aside. Using hand held electric mixer, beat the sugars and butter until light & fluffy. Add egg yolds, melted chocolate & vanill and mix until smooth. Add dry ingredients and mix at low speed until a dough forms – about 30 seconds. Dough should be soft but not sticky, if it is too sticky chill for 20 mins. Divide the dough in half. Roll each half into a log measuring 18 x 4cm then wrap in clingfilm & refrigerate for 2 hours.

Preheat oven to 160 degs C. Line two large baking trays with parchment. Unwrap the dough logs and cut into 7mm slices. Place on tray about 3 cm apart. Bake in the middle of oven for about 14 minutes until the edges begin to darken, rotating trays halfway through. Cool for 2 minutes before moving to wire rack to cool. Finish with filling of your choice……..

Peanut Butter filling:

200g smooth peanut butter

50 g unsalted butter

110g icing sugar

Beat everything until creamy.


White Chocolate cream:

340g white chocolate

100m creme fraiche

Melt choc in a bowl over simmering water. Stir in creme fraiche & cool for 15 minutes before using

0 0 votes
Article Rating

Leave a Reply

Newest Most Voted
Inline Feedbacks
View all comments
10 years ago

Yummy – lots of kids coming to tea on Saturday so going to make these with both fillings! Lizzie

10 years ago

Would be more than happy to review this recipe for you Annabel…hopefully your baking day will coincide with Ellie and my visit to your house next week! The MartiniDiva on Twitter says it’s National Peanut Butter Day today, so very appropriate recipe. Grace x