Chocolate Ripple – Vanilla Buttercream

Ingredients - Chocolate Ripple

  • 200g F.G. Roberts Plain flour
  • 60g cocoa powder
  • 1 tsp baking powder
  • 1 pinch salt
  • 100g brown sugar
  • 150g unsalted butter, cut into pieces
  • 1 egg
  • 40g water

Ingredients – Vanilla Buttercream Icing

  • 185 g butter room temperature
  • 300 g (2 ¼ cups) icing sugar
  • 2 tbs (30g) cream
  • 1 tsp vanilla extract optional
  • 1-2 drops food colouring optional

Method - Chocolate Ripple

  1. Preheat oven to 180c degrees
  2. Line a baking tray with paper
  3. Beat butter and sugar until light and creamy
  4. Add the egg and water and lightly combine
  5. Add dry ingredients and mix until a soft smooth dough. This is a very soft mix that will resemble a mousse.
  6. Using a tablespoon, shape mixture into ball shapes – dampen your hands to assist with shaping
  7. Drop each biscuit onto a line tray and flatten slightly, leave about 2cm space around each biscuit to spread a little
  8. Bake for 10 minutes and leave to cool for at least 5 minutes on the tray before moving them to a wire rack to cool completely

Notes - These are easiest to mix with an electric beater, but you can still mix it by hand

Method – Vanilla Buttercream Icing

  1. Beat the room temperature butter with hand-held beaters or a stand-mixer (see notes) in a bowl until pale and fluffy (approximately 3-4 minutes).
  2. Slowly add the icing sugar, milk/cream and optional vanilla extract and food colouring and continue to beat until smooth and creamy.
  3. Spread the buttercream frosting over one side of a biscuit, then sandwich with another biscuit.
  4. Store the biscuits in an airtight container at room temperature for up to 4 days.