|Plain flour||6 Ounce (175 Grams)|
|Cocoa||1 Ounce (25 Grams)|
|Butter margarine||3 Ounce (75 Grams)|
|Caster sugar||2 Ounce (50 Grams)|
|Golden syrup||2 Tablespoon|
|Butter icing||1 Cup (16 tbs) (Filling)|
Lightly grease two baking trays.
Sift the flour and cocoa into a bowl.
Rub in the butter or margarine until the mixture resembles fine breadcrumbs.
Stir in the sugar, then bind the mixture with the golden syrup and enough beaten egg to give a firm dough.
Knead lightly, then roll out the dough on a floured board to a rectangle measuring about 30 x 40 cm/12 x 16 in.
Trim the edges and cut the rectangle into 32 biscuits measuring 2.5x7.5 cm/1 x 3 in.
Using a palette knife, carefully transfer the biscuits to the prepared baking trays.
Chill for 1 hour, or longer if you have time.
Bake in a moderate oven (180C, 350F, gas 4) for 10-15 minutes, or until darkened in colour and cooked.
Sprinkle the biscuits with sugar immediately they are removed from the oven.
Leave to cool on the trays for a minute before transferring them to a wire rack to cool completely.
While the biscuits are cooling, make the filling according to the recipe instructions.
Sandwich the biscuits together in pairs with the chocolate butter icing.
Serving size: Complete recipe
Calories 3051 Calories from Fat 1349
% Daily Value*
Total Fat 156 g239.6%
Saturated Fat 64.1 g320.4%
Trans Fat 7.6 g
Cholesterol 286.3 mg95.4%
Sodium 510 mg21.3%
Total Carbohydrates 421 g140.3%
Dietary Fiber 23.7 g94.8%
Sugars 241.5 g
Protein 31 g61.6%
Vitamin A 65.7% Vitamin C 0.14%
Calcium 16.7% Iron 60.7%
*Based on a 2000 Calorie diet