- 12
- 50 mins
Ingredients
- For the buttercream:
- 250 g plain flour
- 1 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 5 tablespoons unsweetened cocoa
- 200 g caster sugar
- 1 egg
- 125 ml vegetable oil
- 1 teaspoon vanilla extract
- 180 ml milk
- 120 ml milk
- 2 1/2 tablespoons plain flour
- 110 g unsalted butter
- 100 g caster sugar
- 1 pinch salt
- 1 tablespoon vanilla extract
Preparation
Step 1
Preheat oven to 180 C / Gas 4. Grease baking trays. Sift together the 250g flour, bicarbonate of soda,1/4 teaspoon salt, cocoa and 200g sugar. Set aside.
In a medium bowl stir together the egg, oil, 1 teaspoon vanilla and 180ml of milk until well blended. Gradually stir in the sifted dry ingredients. Drop by tablespoonfuls onto the prepared baking trays.
Bake for 10 to 12 minutes in the preheated oven, until firm. Allow to cool on baking trays for 5 minutes before removing to wire racks to cool completely.
To make the buttercream: In a medium saucepan, whisk together the 120ml of milk and 2 1/2 tablespoons flour. Cook over medium-high heat, stirring frequently, until thick. Remove from heat set aside to cool. In a medium bowl, Beat together the butter, 100g sugar, 1/2 teaspoon salt and 1 tablespoon vanilla. Stir in the cooked milk mixture and beat for an additional 20 minutes, until really fluffy. Sandwich filling between two discs. ENJOY!!