Ingredients:
For the pies:
- 125g (4 ½ oz) butter or margarine, softened
- 200g (7oz) caster sugar
- 1 large egg, beaten
- 350g (12oz) plain flour
- 50g (2oz) cocoa powder
- 5.25ml (1 ¼ tsp) Dr. Oetker Bicarbonate of Soda
- Approx. 250ml (9fl.oz) low fat buttermilk
For the topping:
- A little icing sugar for dusting
- Dr. Oetker Green and Red Ready to Roll Coloured Regal-Ice, to decorate
- 2 sachets white Dr. Oetker Fairy Cake Icing
For the filling:
- 150g (5oz) unsalted butter, softened
- 225g (8oz) icing sugar
- 25g (1oz) cocoa powder
Method:
- Preheat oven to 180°C (160°C fan oven, 350°F, Gas 4).
- Line 3 large baking trays with baking parchment.
- First make the pies.
- In a mixing bowl, cream the butter or margarine and sugar together until pale and creamy then beat in the egg.
- Sift the flour, cocoa and Bicarbonate of Soda into another bowl.
- Gradually add spoonfuls of the flour mixture to the creamed mixture, stirring well after each addition, along with sufficient buttermilk to make a smooth, thick cake mixture.
- Note: you may not require the full 250ml (9fl.oz) buttermilk.
- Using a 5cm (2in) diameter ice cream scoop, drop 6 scoops of the mixture on to each baking tray, spaced well apart to allow for room for spreading.
- Bake in the oven for 12-14 minutes until risen, lightly golden and firm to the touch.
- Cool for 5 minutes on the trays before transferring to a wire rack to cool completely.
For the topping:
- Lightly dust the work surface with icing sugar and roll out the green Regal-Ice Icing thinly.
- Using a small holly leaf cutter, stamp out 32 leaves and set aside to firm up.
- Break off tiny pieces of red Regal-Ice Icing and roll to make small holly berries.
- Set aside.
- Spread Fairy Cake Icing over the peaked side of half the cold pies, smoothing the icing with the back of a knife to resemble custard, and decorate each with a couple of holly leaves and berries.
For the filling:
- Put the butter in a mixing bowl and beat until soft.
- Gradually sieve in the icing sugar and cocoa, beating well after each addition, to make a smooth, spreadable icing.
- Spread thickly over the flat sides of the remaining pie halves using a knife.
To serve:
- When the iced pie tops have set, carefully sandwich them on to the filled pie halves.
Cooks tip:
- For added festive flavour, add 7.5ml (1 1/2tsp) ground cinnamon, mixed spice or finely grated orange zest to the chocolate whoopie mixture prior to baking.
