Chocolate filled cookies

Recipe's preparation

Place butter and sugar in TX bowl, mix on speed 4 until creamy. Scrape sides if needed.
Put milk and syrup in large cup and warm in microwave ~30sec.
Add bicarb to milk mix, stir and mix will foam. Add this to the sugar, butter and mix at speed 4 till combined ~20 sec speed 4.
Add flour, cocao and mix at speed 4 ~ 30 sec, scrape down sides and mix a further 10sec.

Put dough on bread mat or cling film. Bring together and roll into a fat sausage about 10cm long.

Refrigerate for 20 to 30 minutes.

 Cut into 32 slices. Put slices on baking paper lined pan. Make marks in each slice with fork or dip patterned glass in sugar and press into dough. Cook 11 - 12 minutes at 180C.

Remove cookies to a rack to cool. While cooling make filling. This is a simple butter iceing filling with nuts but any good iceing will do.

Put sugar in dry bowl. Mix at speed 9 for 15 - 20 sec to make iceing sugar.

Add nuts, pulse till fine.

add butter & essence and mix at speed 4 till combined ~4 sec

Put iceing into a pastry bag to fill the cookies. You can use a knife to spread on half of the cookies but the bag is easier and if there is any filling left it is a handy way to store it.

Pair up the cookies, put a liberal squeeze of iceing on each and top with its pair.

Enjoy