• Sieve wheat flour, baking powder, cocoa powder, salt and keep it aside.
• Take butter in a bowl and beat it nicely for few secs.
• Add the powdered sugar in batches and beat till it combines and mixture is soft and creamy.
• Add the sieved dry ingredients in batches and combine nicely.
• Add 1 tsp vanilla essence and mix.
• Now add 1 tbsp of milk at a time and form smooth dough. Add milk only when required.
• Line the baking tray with parchment paper and keep it ready
• Roll the dough between butter sheet into rectangle with ⅛ inch thickness and trim the edges. Cut them to small rectangle shape using knife and place them on baking tray.
• If you are finding difficult to roll you can refrigerate the dough for sometime. I always roll without refrigeration.
• Using skewers make holes in the biscuit similar to what we get from store. Sprinkle little sugar.
• Preheat the oven to 160°C for ten minutes.
• Bake the biscuits in the same temperature for 10-12 minutes.
• Remove them from tray and cool them

Preparing Chocolate Cream

• Cream the butter for few secs
• Now add sugar in batches and beat nicely till soft.
• Add the cocoa powder and beat nicely.
• If the mixture is too dry add few drops of milk to adjust consistency.
• This cream should be stiff than normal buttercream we use for Icing.

Assembling

• Take each biscuit and apply the chocolate cream and sandwich with other biscuit.