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Dr OetkerThis recipe for Dark Chocolate Cookie Sandwiches comes from Dr Oetker -

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 Oetker name.

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.

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Dark Chocolate Cookie SandwichesIngredients 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

To Decorate:
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, optional

How to make Dark Chocolate Cookie Sandwiches

  • Line 3 large baking trays with baking parchment.
  • Melt 75g (3 oz) butter and set aside.
  • Sift flour, cocoa and Dr Oetker Baking Powder into a bowl, stir in the sugar and make a well in the centre.
  • Add 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.
  • Turn onto a lightly floured work surface and knead gently until smooth.
  • Divide into 2 pieces and roll each piece to a thickness of 5mm (¼ inch).
  • Using a 5cm (2 inch) crinkle edge cookie cutter stamp out rounds – you should be able to make at least 56.
  • Transfer the rounds to the baking trays, spaced a little apart. Prick with a fork and chill for 30 minutes.
  • Preheat the oven to 180°C (160°C fan, 350°F, Gas 4).
  • Bake for 8 - 10 minutes until firm.
  • Transfer to a wire rack to cool completely.
  • For 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.
  • Leave for a few minutes to set.
  • For the filling, put the remaining butter in a mixing bowl and beat until soft.
  • Gradually sieve in the remaining icing sugar, beating well after each addition, to make a smooth, spreadable icing.
  • Add 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.
  • Sandwich 2 halves together to serve.

Makes 28

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