A fantastic creation of the USA, the whoopee pie, involves two cakes or cookies with creamy goo sandwiched in the middle. This recipe will make twelve delightfully messy morsels.
150g Plain chocolate
220g Plain flour
110g Soft butter
110g Caster sugar
1 tbsp Amaretto
Melt the chocolate in a bowl over a pan of water or in the microwave, remove from the heat and allow to cool a little. Cream together the butter and sugar until smooth, add one egg and mix thoroughly before adding the second. Sieve the flour and add to the wet mix. When the flour is completely mixed in add the Amaretto and gradually pour in the melted chocolate whilst stirring. When you have a lovely gooey mix stop mixing and put into the fridge for 45 minutes.
Preheat the oven to gas 5/190’c. Grease two baking trays. Take the cookie dough out of the fridge and roll into 24 small balls with your hands, each ball will need about 1 heaped tsp of mix. Place onto the baking trays with plenty of space in-between. Bake for 10 minutes, allow to rest and set on the tray for five minutes before transferring onto a wire rack to cool.
For the filling:
100g Plain chocolate
100ml Whipping cream
25g Soft butter
25g Icing sugar
Melt the chocolate and allow to cool a little. Softly whip the cream – you want it to be thick but not stiff. Keep stirring whilst gradually adding the chocolate. Add the butter and icing sugar and whip until the mis is smooth and glossy.
Spoon one teaspoon of fling onto a cookie and sandwich another on top. Repeat with the rest of the cookies. Enjoy with a cup of tea and remember to lick your fingers!