CHOCOLATE COOKIE SANDWICHES
recipe for Dark Chocolate Cookie Sandwiches comes
from Dr Oetker - www.oetker.co.uk
Every product under the Dr Oetker brand stands for and represents
high quality. Products that should meet and satisfy consumer
needs - products made with the finest and best quality ingredients
- products that offer convenience, are easy to prepare - products
that guarantee perfect results - and of course products that
simply taste fantastic.
This philosophy of "Quality is the best recipe"
has been running through the business since it was founded
in 1891 and is a testament to its longevity and success. It
is an expression of the superior quality of its products.
It is a family business which cares about the quality of every
product launched that bears the Dr
How to say Dr Oetker
Unless, you are a native German, it is very likely that even
if you are familiar with one of the products that you may
be unsure as to how you actually pronounce Dr Oetker. Oetker
is a common surname in Germany, but in the UK and Ireland
it is fair to say there are not many Oetkers listed in the
local phone directory. It really is quite easy to say - it
is pronounced Dr Urtker. Simply substituting the UR for the
OE makes it easy to say.
For more information visit www.oetker.co.uk
for Dark Chocolate Cookie Sandwiches
75g (3 oz) unsalted butter, softened
190g (6½ oz) plain flour
75g (3 oz) cocoa powder
2.5ml (½ tsp) Dr Oetker Baking Powder
125g (4½ oz) light brown sugar
1 large egg, beaten
300g (10 oz) icing sugar
100g (3½ oz) unsalted butter, softened
Dr Oetker Natural Red Food Colour
Dr Oetker Pink Shimmer Sugar
3.75-5ml (¾ - 1 tsp) natural essence of rose water,
to make Dark Chocolate Cookie Sandwiches
Line 3 large baking trays with baking parchment.
75g (3 oz) butter and set aside.
flour, cocoa and Dr Oetker Baking Powder into a bowl, stir
in the sugar and make a well in the centre.
the egg and melted butter and gradually combine the wet
and dry ingredients together, along with 15 - 30ml (1 -
2tbsps) cold water to make a firm dough.
onto a lightly floured work surface and knead gently until
into 2 pieces and roll each piece to a thickness of 5mm
a 5cm (2 inch) crinkle edge cookie cutter stamp out rounds
you should be able to make at least 56.
the rounds to the baking trays, spaced a little apart. Prick
with a fork and chill for 30 minutes.
the oven to 180°C (160°C fan, 350°F, Gas 4).
for 8 - 10 minutes until firm.
to a wire rack to cool completely.
the icing, sift 150g (5 oz) icing sugar into a mixing bowl
and gradually mix in 25 - 30ml (5 - 6 tsp) cold water to
make a smooth, spreadable icing.
Add a few drops Dr Oetker Natural Red Food Colour to make
a subtle pink shade.
Spread over half the cookies and sprinkle thickly with Dr
Oetker Pink Shimmer Sugar.
for a few minutes to set.
the filling, put the remaining butter in a mixing bowl and
beat until soft.
sieve in the remaining icing sugar, beating well after each
addition, to make a smooth, spreadable icing.
a few drops of Dr Oetker Natural Red Food Colour to make
a subtle pink shade and add rosewater to taste if using
and spread over the remaining cookies.
2 halves together to serve.
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