1 3/4 cups plain flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda (bicarbonate)
1/2 tsp salt
4 tbsp. unsalted butter (softened)
1/4 cup vegetable shortening (like trex)
1/2 cup caster sugar
1/2 cup packed dark brown sugar
1 large egg
1 cup whole milk
1 tsp vanilla
TANYA TIP: We now have really fab Whoopie tins ideal for making these!
1. Preheat oven to gas mark 5. Line two large baking sheets with parchment paper. Sift together flour, cocoa, baking soda, and salt into a small bowl -- set aside.
2. Place butter, shortening and sugars into the bowl of an electric mixer fitted with the paddle attachment. Cream on high speed until smooth, about 3 mins. Add egg; beat until pale and fluffy, about 2 mins. Add half the flour mixture, then the milk and vanilla; beat until combined. Add remaining flour mixture. Beat together, scraping down sides of bowl with a rubber spatula as needed.
3. Drop by rounded tablespoons (or teaspoons if you want small pies) of batter, about 2" apart on your baking sheets. Bake until the cookies spring back when touched, about 10-14 mins. You will need to adjust your baking time to suit the size of your pies.
4. Remove from oven and cool on the sheet about 10 mins. Transfer to a wire rack to cool completely
5. Spread the flat side of a cookie with frosting. If you have miss- matched cookies, don't worry about it too much; lashings of frosting can hide a multitude of problems! Gently press the cookies together until the frosting just begins to ooze out. Decorate the tops as you fancy!
