Crunchy chocolate sandwich cookies with a creamy filling and FOODMONSTAS WAFER EYES. A tiny dab of filling or icing turns each cookie into a funny little Foodmonsta.
A little leftover filling, cream cheese or icing to attach the eyes
METHOD
For the dough, mix the soft butter, sugar, vanilla sugar, cocoa, flour and salt in a bowl. Knead with the dough hooks of a hand mixer until smooth. Wrap the dough and chill for about 30 minutes.
Lightly flour your work surface. Roll out the chilled dough to about 0.5 cm thick. Cut out 28 circles with a 5 cm cutter, kneading the scraps together and rolling them out again as needed. Place the circles on a baking tray lined with parchment paper. Preheat the oven to 180°C conventional or 160°C fan.
Bake the cookie circles for about 10 minutes. Let them cool completely on the tray. They will firm up as they cool.
For the filling, beat the powdered sugar and butter for about 4 minutes until creamy. The cream will become a little lighter and firmer. Add the cream cheese and mix briefly. Spoon the cream into a piping bag with a round nozzle, about 1 cm wide, or cut the tip of the bag to create a 1 cm opening.
Pipe a small mound of filling onto half of the cookies. Place another cookie on top and press gently until the cream spreads evenly to the edge.
Use a tiny dab of cream cheese, leftover filling or icing to attach two FOODMONSTAS WAFER EYES to the top of each sandwich cookie. If needed, lightly moisten the back of the WAFER EYES and press them on gently. Keep the printed side dry and let everything set before serving.
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