Chocolate Whoopies

Ingredients for 1 servings:

• 175 g dark chocolate
• 100 g butter
• 200 g sugar
• 3 eggs
• 1 packet of vanilla sugar
• 100 g cornstarch
• 60 g flakes (rice flakes)
• 30 g cocoa powder
• 1 packet of baking powder
• 1 pinch of salt
• 300 g sour cream
• 100 g desiccated coconut
• 100 g powdered sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Filled sandwich cookies, gluten-free, not so sweet

Preheat the oven to 190 degrees top and bottom heat. Melt the chocolate and butter in a double boiler. Beat the sugar, vanilla sugar, and eggs until fluffy, then fold in the chocolate butter. Mix the cornstarch, rice flakes, baking powder, cocoa, and salt. Mix the dry ingredients with the wet ingredients; do not overmix! Now, using a teaspoon, place small portions onto a baking sheet lined with baking paper and shape them slightly, or pipe round cookies onto the baking sheet. Be careful, the dough will spread slightly during baking, so leave some space between them. Bake the cookies for about 10 minutes; they should still be slightly soft. While the cookies are cooling, mix the sour cream, coconut flakes, and powdered sugar for the filling. Then stick two cookies together at a time with the filling. The whoopie biscuits can be stored in a container in the refrigerator, but the filling will make them softer.