chocolate cream filled biscuits 巧克力夹心饼干

no idea why i am craving Khong Guan biscuits recently… previously the sultana.. now the chocolate cream ones
搞啥？最近特怀念老家的康元饼干。。前阵子想吃提子口味儿。。。今天巧克力夹心饼

Recipe adapted from Bakers’ Corner

Ingredients (makes 24 paired biscuits)

biscuits
175g softened butter
260g plain flour * i reduced 1 tbsp and substituted with 1 tbsp potato starch
120g icing sugar * i used 110g
25g cocoa powder
1 tsp vanilla essence

cream filling
200g dark chocolate button/melts, melted * i used 71% dark chocolate
75g butter, chopped and softened
80g sifted icing sugar * i omitted

食材 （可做24对饼干）

饼干
软滑黄油 175克
面粉 260克 ＊我减了1大匙面粉，并用了1大匙土豆淀粉替代
糖霜 120克 ＊我用了110克
可可粉 25克
香草精 1小匙

内陷
黑巧克力豆 200克，融化 ＊我用了71%黑巧
黄油 75克，切丁、软化
糖霜 80克，过筛＊我没用

Directions/方法

– place all biscuit ingredients into food processor and process till mixture comes together * i had to add 1.5 tbsp milk to get the dough together. gently knead dough till smooth
饼干食材放入食物搅拌器，搅拌至成团＊我需另加1.5大匙牛奶让食材成团。食材成团后取出，在稍微搓揉

• roll dough between 2 sheets of baking paper till 4mm thick and chill for 30mins. use 5cm round cookie cutter to cut out 48 rounds. re-roll dough as required
  面团摆放在两张烘焙纸中间，擀成4毫米厚度，冷藏30分钟。用5厘米圆形饼干模具裁切出48片圆形饼干。如需，面团可从组、再擀平并裁切

• place cookies on baking trays and bake for 15 mins in preheated oven of 180 degrees C. allow to cool
  裁切出的饼干摆放在烤盘上，送入预热至180摄氏度烤箱烤15分钟即可。取出待冷却

• meantime, combine melted dark chocolate with butter and icing sugar in a bowl and mix till well combined. divide evenly between 24 biscuit rounds and sandwich with remaining biscuit rounds ＊i chilled my filling for 15 mins before spreading
  饼干冷却当儿，将融化黑巧、黄油和糖霜混和。均匀地将馅料勺到24片饼干上，在用剩余的饼干夹上即完成 ＊我将内陷冷藏了15分钟才涂抹到饼干上

 my afternoon tea… oiishi
下午茶“心点”。。好吃

 Personal notes/温馨小贴士:

– i used a normal square flutted cookie cutter and holes were pricked with a toothpick. “BISCUIT” alphabet cutter was purchased in tokyo
饼干使用普通四方花边曲奇模裁切出；饼干边上的小孔是竹签插出的效果。”BISCUIT” 模具是在东京买滴

Pollution index: 110 （lightly polluted in guangzhou)