Name: Chocolate Raspberry-Sandwiches
Yield: Makes about 24 sandwich biscuits, depending on the size of the cutter used
Cuisine: American
Ingredients: 2 teaspoons vanilla extract; 2 baking sheets or swiss roll tins lined with baking paper or foil; 225 g seedless raspberry jam; 260 g plain flour; 2 tablespoons sugar; 25 g alkalized (Dutch process) cocoa powder, sifted through a fine-mesh sieve after measuring; 110 g sugar; ¼ teaspoon salt; 225 g unsalted butter, very soft

Preparation info

Makes about
24
sandwich biscuits, depending on the size of the cutter used

Difficulty
Easy

Appears in

Bake!

By Nick Malgieri

Published 2010

About

Be sure to use the best cocoa powder you can find for these biscuits. Thanks for this recipe to my old friend Tim Brennan, who makes them at Cravings, his bakery-cafe in St. Louis.

Ingredients

Cocoa Biscuit Dough

260 g plain flour
25 g alkalized (Dutch process) cocoa powder, sifted through a fine-mesh sieve after measuring

Method

For the dough, stir the flour and cocoa powder together and set aside.
Combine the butter, sugar, salt and vanilla in the bowl of an electric mixer. Beat with the paddle on medium speed until lightened, about 5 minutes.
Scrape the bowl and beater and restart the mixer on the lowest speed. Add the flour mixture in thirds, mixing smooth after each addit