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!