Black & White Sandwich Cookies

For the cookies:
145g sugar
200g flour
50g cocoa powder
1/2 tsp baking powder
1 tsp salt
1 tsp espresso powder
215g butter (room temperature)


For the cream:
90ml whipping cream
200g white chocolate


First, make the cream:
In a heavy pot, pour in the cream and heat almost to boil. Turn off the heat and mix in the chocolate. Mix well until the chocolate is melted. Pour the cream to the bowl and refrigerate for 30 minutes.


Make the cookies:
Preheat the oven to 160 degrees C.
Mix the sugar, flour, cocoa, baking powder, salt and espresso powder. Fold in the butter, cut into cubes, and start kneading the dough. Take 1/2 of the dough and roll into 3mm rectangular between two sheets of parchment paper. Put the remaining dough into refrigerator. Form the cookies into disks and bake for 12 - 15 minutes. Take out of the oven and let cool for at least 10 minutes and then transfer them to the wire rack. Repeat the process with the remaining dough.


Take the cream out of refrigerator. Take a teaspoon of cream, put on one side of the cookie and flatten with another.