Chocolate sandwich cookies with white cream filling

Ingredients for 1 servings:

• 250 g butter
• 130 g sugar
• 1 packet of vanilla sugar
• 2 tsp orange zest or a few drops of orange flavoring
• 260 g flour
• 2 tbsp, heaped cocoa powder
• 1 pinch of salt
• 100 g dark chocolate, chopped
• 1 pack of double cream (125 g)
• 200 g white chocolate, coarsely chopped
• 1 tsp orange zest or a few drops of orange flavoring

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Double-decker chocolate cookies with white chocolate and orange cream

First, combine the softened butter with the sugar, vanilla sugar, and orange zest or orange flavoring in a bowl with a mixer until smooth. If the butter isn’t soft, you can simply microwave it for a few seconds. Then combine the flour, cocoa powder (use baking cocoa, not drinking cocoa), and a pinch of salt. It’s best to sift the flour mixture over the butter and sugar mixture. Then add the chopped dark chocolate, preferably semisweet chocolate. Mix with a wooden spoon or spatula until a sticky, almost firm dough forms. Using a teaspoon, scoop out small balls about 1.5 cm in diameter and place them on a baking sheet lined with baking paper, leaving plenty of space between them. Flatten them slightly with your hand and bake in the oven at 180°C (I use top and bottom heat because I don’t have a fan-assisted oven). They’re ready when the edges start to brown slightly. Then let them cool on the baking sheet for a few minutes and then carefully transfer them to a wire rack to cool further. The filling can be prepared while you’re cooking or even beforehand, as it needs to cool. Melt the double cream in a small saucepan on the stovetop, then remove from the heat and add the white chocolate, stirring until completely melted. Add the orange flavoring or orange zest and let the cream cool. Once the cookies and cream have cooled, sandwich two cookies together with a little cream.