Low Sugar Chocolate Sandwich Cookies

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

A low sugar take on a classic chocolate Bourbon biscuit, these are sweet, creamy and delicious!

Servings: 12 -20, depending on the size you cut them to

Ingredients

For the Biscuits:

1 cup (150g) plain flour (light spelt or light rye works, too)
1/2 cup (50g) ground almonds
1/2 cup (110g/1 stick) unsalted butter
2/3 cup (70g) cacao powder
1/3 cup + 1 tbsp (80g) xylitol (you could use half the amount of Natvia for equally low sugar, or use half the amount of a sugar-stevia blend to make them still low in sugar but not sugar free)
2 tbsp rice syrup, optional*
1 tsp bicarbonate of soda (baking soda)
1 tsp sugar free vanilla extract
2-3 tbsp milk

For the Chocolate Cream:

3 tbsp sugar free custard powder (I used Bird's Eye)
2 and 1/2 tbsp (35g) xylitol (a sugar free icing blend like Natvia's or a few drops liquid stevia works, too)
2 tbsp (30g) soft unsalted butter
3 tbsp (20g) cacao or cocoa powder

Instructions

First, make the biscuit dough: Preheat the oven to 180C/350F/gas 4.
Mix all of the biscuit ingredients in a bowl or food processor until just combined, then press down into a disc shape and wrap in cling film before chilling in the fridge for half an hour.
Roll out the dough and cut into small rectangular shapes, then mark the classic Bourbon indents along the sides of half of the biscuits (see pictures if unsure how to do them).
Bake in the preheated oven for 10-15 mins until just getting firm. Allow to cool completely.
Meanwhile, make the filling: Cream together all the ingredients, adding the milk a tiny bit at a time until it becomes a buttercream-like consistency.
Spread the filling over the biscuits that have no indents, then sandwich by placing the indented ones on top.

Recipe Notes

*rice syrup helps the biscuits to firm up a little better, but you can leave it out if you want them to be 100% sugar free