- 340g gluten-free plain flour
- 1 egg beaten (or egg replacer for a free from alternative)
- 80g dairy-free butter
- 80 grams caster sugar
- 85 grams of golden syrup
- 5 grams of cocoa powder
- 15g cocoa powder
- 125g of icing sugar
- 85g of dairy-free spread/butter
- 300-350g NOMO choc of your choice
- Whisk the butter & sugar together until fully combined (takes about 30 seconds with a handheld electric whisk).
- Add golden syrup & beaten egg (or egg replacer) to the same bowl and whisk until fully combined. It may look a little scrambled at first (depending on the softness of your butter etc), but keep whisking until its relatively smooth, like the picture. Takes roughly 30 seconds.
- Add the flour & cocoa powder and whisk again until combined (so the white from the flour has all gone)- roughly 30-40 secs.
- Use your hands to bring it together. Cover the bowl with cling film and leave in the freezer for at least 45mins to firm up.
- When its firm, remove from the freezer and knead for about 30 secs (just play with it in your hands) until it becomes smooth and a less crumbly – like playdough. (You should be able to make a little ball in your hands and flatten it out without it sticking to your fingers)
- Preheat your oven to 140oC (fan).
- Sprinkle plenty of flour over your rolling pin and work surface. Roll out the dough to 3-5mm thick, or a £1 coin. Cut into 28 roughly equal-sized rectangles (I used 2/3 of a post-it note as my guide for each rectangle). (You might find it easier to divide the ball of dough into 3 or 4 and work with a portion at a time)
- Place all your rectangles onto a sheet of baking paper on a baking tray. Don’t worry about spacing them out as they won’t really expand.
- Place into the oven for 25 mins. (They won’t really “brown around the edges” like normal biscuits, so just stick to this time as your guide for when they’re done)
- Leave to cool completely (takes around 20 mins). They’ll cool quicker on a cooling rack but it isn’t necessary if you haven’t got one.
- To make the buttercream filling, whisk together the spread, icing sugar and cocoa powder until fully combined and smooth.
- Pair up the cooled biscuits so you have 2 of roughly the same size together.
- Take 1 biscuit. Add approx 2 tsp of buttercream to the underside. Carefully spread it right to the edges – like toast! (It can be best to keep the biscuit you are coating on the work surface while you add the buttercream as they are very thin and break easily. If they do break, don’t worry… just put the pieces back together again. They’ll be coated in choc anyway!)
- Place the biscuit it was paired with on top. Lightly push them together until the buttercream just starts coming out the sides. Use your little finger to scrape off any excess buttercream & make it have the traditional penguin sandwich ridge in the middle.
- Melt the choc (I do this in a bowl over a pan of simmering water – don’t let the hot water touch the bottom of the bowl, otherwise you’ll burn your choc).
- Dip the edges of the penguins in the choc. Place on a cooling rack.
- Add 1 tsp of melted choc on top of each and spread around to cover the top (use the back of your spoon – doesn’t have to be neat).
- Place in the fridge for 5 mins to harden.
- Turn them over and add another tsp of melted choc to cover the remaining biscuits.
- Leave to set (in the fridge/freezer if you’re feeling impatient) and then eat!!!
Chef: Jess Galsworthy
NOMO is proud to support those living free-from and vegan lives, and so there’s a recipe for everyone here! We all have different requirements, so please do double-check the ingredients to ensure that they are appropriate for you. For any queries please contact us at @Hello@NOMOChoc.com. We can’t wait to see what you create!