Whoopie Pies
Soft cookies sandwiched with a delicious filling.
Serves
12-14 servings
Featuring
Tony’s Chocolonely Dark or Milk Chocolate
Ingredients
120ml sunflower oil
370g sugar
115g Tony Chocolonely’s dark or milk chocolate (2/3 of a big bar)
4 eggs
1 tsp vanilla extract
120g all purpose flour
75g rye flour
4 tbsp cocoa powder
1 ½ tsp baking powder
2 tsp salt
Icing sugar for rollin’
For the Filling:
120ml milk
2 1/2 tablespoons plain flour
110g unsalted butter
100g caster sugar
15g cocoa powder
1 pinch salt
1 tablespoon vanilla extract
All ingredients are available to purchase in our Farm Shop
Method
- Melt the chocolate in a heatproof bowl over a pot of simmering water.
- In a mixer, mix the sugar and oil until combined and then pour in the melted chocolate.
- Next, add eggs and vanilla one at a time – mixing until combined.
- It’s now time to add in the dry ingredients, again mixing until combined. Your mixture should look like brownie batter.
- Put your batter in refrigerator at least 30 mins – 1 hour, until firm.
- Preheat your oven to 180 Centigrade.
- Once the dough has rested, roll the dough into balls around the size of a golf ball.
- Once balled, roll each in a bowl of powdered sugar and then place on a lined baking tray, squashing them slightly with the bottom of a glass.
- Bake for 10-12 minutes, then leave to cool.
- In a medium saucepan, whisk together the milk and the flour.
- Cook over a medium-high heat, stirring frequently, until thick. Remove from heat set aside to cool.
- In a stand mixer or medium bowl, beat together the butter, 100g sugar, cocoa powder, pinch of salt and 1 tablespoon vanilla.
- Stir in the cooked milk mixture and beat for an additional 10 minutes, until really fluffy.
- Sandwich filling between two discs and enjoy!
