When Jeremy and I first started writing songs together back in September of good old 2009, we didn't really know what we were doing, or why, it was just fun. We'd just been on holiday, he was really ill, and it was something to occupy his brain so he didn't think about the pain. I was still doing a 9-5 writing job, but on the weekends we'd write together and gradually I started working from home more and more. I remember that period of time very clearly: it was a bright, beautiful autumn, I remember a new pair of shoes I was wearing, and I remember baking. Mainly cookies, including these ones. This recipe is actually from my Food Technology classes at school (Miss Travers REPRESENT). They're a re-working of the classic Viennese biscuit recipe, but sandwiched together with buttercream icing, and added cocoa powder to make them rich and chocolatey. They're a lot like bourbons. I'm not great at American style cookies, they always end up merging into one huge, flat, crispy mess, but these work every time.
For the biscuits:
50g icing sugar
1 egg yolk
25g cocoa powder
110g plain flour
For the buttercream:
120g icing sugar
25g milk chocolate
Preheat the oven to 180°c, gas mark 4. Cream the butter and the icing sugar together until it's all, well, creamy. Add the egg yolk and beat for another five minutes. Mix the cocoa, plain flour and the cornflour together in a bowl and sift it into the creamed butter and sugar, then stir it all together till it forms a dough. Divide the dough into ten or twelve balls (depending on how big you want your biscuits), then cut each ball in half, roll each half into ANOTHER ball then press it with a fork so it flattens. Or you can get bored like I did and start using shape cutters. Put the cookies onto a baking tray lined with greaseproof paper and cook for about 15 minutes.
Let the cookies cool for about ten minutes, then transfer them onto a wire tray or plate to do the rest of their cooling. You want them to be the coolest cookies in town so they don't fall apart when you're plying them with buttercream. Speaking of which...
Melt the butter and chocolate together, then add the icing sugar, mix it all together until it's a smooth pale brown cream. Use this to sandwich the cookies together, I paired them all up before I started icing so I didn't end up with one huge heart cookie and one tiny butterfly cookie at the end which would have been a DISASTER. Eat while trying to write songs about Jake Ryan.