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!
9 Comments
Lily
9/2/2017 06:57:08 pm
just wondering if you used any cocoa in the biscuit its self?
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Tracey Sharman
13/2/2017 06:45:18 pm
Lily. A squillion apologies. I was very new to recipe writing. I've amended the recipe. I wrote icing sugar instead of cocoa for some reason. 😊😊
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aolani
27/8/2017 08:28:51 pm
hey just made these they look amazing but taste like cardboard. help where have i gone wrong 😔😔 I used nuttlex for the butter. and cacao powder instead of cocoa 🤔
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Tracey
28/8/2017 07:46:36 am
Hi Aolani. Cardboard is definitely not the flavour we're looking for here 😀😀. Is it the biscuit that's the problem? I haven't made these in nearly a year. I know cacao can be a little less sweet than cocoa but it shouldn't make that much difference. I'm going to make a batch this afternoon and see if I can get to the bottom of it.
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Aolani
28/8/2017 04:46:54 pm
The biscuit itself. The buttercream is amazing 😍😍😍 I 100% know it's me I'm not the greatest baker.. i.might try again with cocoa powder and normal flour. I used organic last time.
Tracey
28/8/2017 05:24:06 pm
I made them again Aolani. I checked my original notes and I remember I tried to keep the sugar down to a minimum in the biscuits last time. I added more sugar this time and I think it's made a huge difference. I apologise if it ruined your taste experience this time. I'd love to hear your thoughts if you try them again. Apologies again. 😊😊
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Julie
28/8/2017 08:30:18 pm
Quick check. What's the best vegan butter to use? Also when cutting donyou leave the second piece of baking paper on top and cut through it? And so you bake with both pieces on? Many thanks. Julie
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Tracey
28/8/2017 09:18:47 pm
Hi Julie. I use Nuttelex buttery. So take the top piece off once the dough is rolled and leave the biscuit dough on the bottom sheet. Score your biscuit shapes and just transfer the whole sheet with the scored dough onto a baking tray. They don't swell when baking and just break apart easily once baked and cooled. Hope that makes sense. Just shout out if not. 😊😊
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Tracey
28/8/2017 09:22:59 pm
Julie. In addition. You'll most likely end up with two trays of biscuits if you do re-roll the trimmings from the dough. Best to use two than to try and squish them all onto one and run the risk of them not baking flat and becoming buckled. 😊 Your comment will be posted after it is approved.
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AuthorI'm a married mother of one, living in Melbourne. I've been Vegan since May 2015. CategoriesArchives
May 2020
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