This is from Recipes From the Baker (Murdoch Books, 2009). Thanks to Michelle who gave this sweet little book to me. She reviewed the baking and said: “Buttery, shorty and a hit of dark cocoa - they're better than TimTams, which I find too sweet!” Aw, thanks. I’ll be trying the two-seed crackers next!

This is my entry into March's Sweet New Zealand monthly blogging event, hosted by -  check out Emma's lovely blog with loads of gluten and dairy free recipes!


2 c plain flour

¼ c cocoa powder

200g cold unsalted butter, chopped

¾ c icing sugar

2 egg yolks, lightly beaten

1 tsp vanilla extract


100g chopped dark chocolate

1 Tbs golden syrup or corn syrup

25g butter


Sift flour and cocoa into a bowl. Using your fingertips, lightly rub in the butter until the mixture resembles fine breadcrumbs. Sift the icing sugar into the bowl, then stir in using a wooden spoon. Add the egg yolks and vanilla and stir until a soft dough forms. Turn out onto a lightly floured surface and shape into a block about 26cm long, 4cm wide and 6cm high. I thought the dough wouldn’t form with only the egg yolks but it came together nicely. Wrap in cling film and refrigerate for 30 mins, or until firm.

Meanwhile, preheat the oven to 200C and line 2 baking trays.

Cut the dough into 30-40 slices about 5mm thick and place on the baking trays, leaving space for spreading (mine didn’t actually spread that much). Bake for 10 mins, or until firm.

Leave to cool for 5 mins then transfer to wire rack.

Meanwhile, make the chocolate filling. Melt chocolate pieces in a bowl over simmering water or in the microwave. Remove from heat, stir in golden syrup and butter until smooth. Allow to cool a little, then refrigerate for 10 mins, or until the mixture is thick enough to spread.

Sandwich 2 biscuits together with the filling.

The sandwiches are best eaten the day they are made. They can be frozen in an airtight container for up to 4 weeks.