Chocolate snickerdoodle sandwich biscuits
- Alice Shields
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Makes 15 sandwich biscuits
Easy
Prep: 30 mins
Cook: 15 mins
plus cooling
A star rating of 4.3 out of 5.4 ratingsRate
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Give these classic American cookies a twist by adding cocoa to the dough and sandwiching them with thick white chocolate and coffee ganache
Vegetarian
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Showing items 1 to 3 of 3
Classic vanilla ice cream
A star rating of 4.4 out of 5.18 ratings
Cinnamon ice cream
A star rating of 4 out of 5.15 ratings
Ingredients
Nutrition
Units:
MetricUS
-
200g unsalted butter
softened
-
100g caster sugar
-
100g light brown soft sugar
-
2 tsp vanilla bean paste
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300g plain flour
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2 tbsp cocoa powder
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1 tsp baking powder
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3 tbsp milk
For the topping
- 2 tbsp caster sugar
- ½ tbsp ground cinnamon
For the ganache filling
-
3 tbsp milk
-
1 tsp instant espresso powder
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200g white chocolate
finely chopped
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Nutrition: Per sandwich biscuit
- kcal317
- fat16g
- saturates10g
- carbs39g
- sugars24g
- fibre1g
- protein4g
- salt0.13g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6 and line two large baking sheets with baking parchment. Beat the butter and both sugars together using an electric whisk until pale and fluffy, then beat in the vanilla. Add the flour, cocoa and baking powder, and beat until combined. Beat in the milk to loosen the dough slightly. For the topping, combine the sugar and cinnamon in a shallow bowl, then set aside.
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step 2
Divide the dough into 30 pieces and roll each piece into a ball. Roll the balls in the cinnamon sugar to coat, then arrange on the baking sheets, well spaced apart. Flatten each ball using your palm, then bake for 10-12 mins until puffed up and the edges feel firm. Leave to cool completely on the baking sheets.
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step 3
Meanwhile, make the ganache filling. Tip all the ingredients into a small saucepan over a very low heat and stir continuously until melted and combined. Scrape into a bowl and set aside to cool.
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step 4
To serve, spread the ganache filling over the flat sides of half the biscuits, then sandwich with the plain biscuits to make 15 sandwiches. Will keep in an airtight container at room temperature for up to three days.
Alice's recipe tips
Baker's notes
- Baking powder vs bicarb
They both help bakes rise and give sponges a fluffy texture, but what’s the difference, and are they interchangeable? The short answer is no. Though baking powder contains bicarbonate of soda, they don’t work the same way.Bicarbonate of soda, or bicarb, is an alkali – it needs to be mixed with something acidic (like vinegar, yogurt or buttermilk) to activate it.It’s more powerful than baking powder, which is a mixture of bicarb, cream of tartar and a starch, like cornflour or rice flour (to absorb moisture). Because it contains both an alkali (bicarb) and an acid (cream of tartar), it only requires a little liquid to activate. As it’s not as strong as bicarb, it’s suitable for a wider range of recipes. - DIY baking powder
Mix 1/2 tsp cream of tartar with 1/4 tsp bicarbonate of soda for the equivalent to 1 tsp baking powder.
Recipe from Good Food magazine, October 2026
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A star rating of 4.3 out of 5.4 ratings
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