Who doesn't love a choccie biccie? Now we can have our own Vegan version...
Tim Tams in Australia, Penguins in England, wherever you are, these little chocolate sandwich biscuits are the perfect mid morning treat with a cup of coffee. Chocolate shortbread with a layer of chocolate buttercream, enrobed in dark chocolate. Did I mention that there's a bit of chocolate involved with this one?
I'm not going to pretend that these don't involve some precision when you're making the biscuits - after all, you want the perfect shape - but it's worth taking the time to get the best end result. So, on with the recipe and method.
Ingredients for the biscuit
1 cup Vegan butter or coconut oil
6 tbsp caster sugar
4 tbsp cocoa sifted
1 tsp vanilla extract
2 cups plain flour
3 tbsp cold water
Ingredients for the buttercream
1/2 cup vegan butter
1 1/2 cups icing sugar sifted
1/2 cup cocoa sifted
You will also need
300g dark chocolate for coating
Preheat your oven to about 170C.
In a food processor, or using an electric whisk, cream together the butter or oil and the caster sugar for about a minute. Add in the cocoa and vanilla and continue beating for another minute. Now add your flour and water, 1tbsp at a time, and mix until it begins to form a ball. Bring together with your hands. Wrap in cling film and place in the fridge for 10 minutes. Remove and place on a sheet of baking paper. Lay another sheet on top and roll out about 2-3mm.
Remove the top sheet of paper and, using a rule or simply something with a straight edge, mark out your biscuit shapes. I made mine into 8cm x 3.5cm. The easiest way to cut it is to use a pizza wheel as it doesn't create a dragging effect like a knife does. When you're happy, scrape away the spare around the edge and re-roll in exactly the same way as above (on another sheet of paper if you need more room) until you've used all your dough. Place the biscuits onto a baking sheet (still on the bottom sheet of paper) and bake for approx 20 mins and allow to cool before separating the biscuits and setting to one side. The biscuits don't spread so separating is very easy.
Prepare the buttercream by combining and beating all three ingredients until smooth and spreadable. Chill for 10 minutes. Take one of your cooled biscuits and spread a layer of the buttercream over the underside of it. Cover with another biscuit, again underside to the buttercream, and press together gently, Scrape away any excess from the edges and put to one side. Repeat this process until all your biscuits have been used. You may need to chill again for a few minutes to to allow the cream to firm up a little.
Now the final step - coating the biscuits with chocolate. Melt your chocolate in the microwave in a bowl. Dip one flat side of the biscuit into the chocolate and then lay your biscuit, melted choc side down, on a slotted spatula and use a spoon to pour chocolate over to cover. Once you're happy, use a fork to gently transfer to a lined chopping board or similar. Repeat the process until all your biscuits are covered and then place in the fridge until the chocolate is set.
Now the hard work really begins - trying not to eat them all in one day!