Spooky Eye Cookies

Cookies:

• 160g unsalted butter, softened
• 1/2 cup CSR Brown Sugar
• 1/4 cup CSR Caster Sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cup White Wings Plain Flour
• 1/2 cup dutch processed cocoa powder
  (unsweetened)
• 1 tsp bi-carb soda
• Pinch of Salt

Ganache Filling:

• 180g dark chocolate, chopped
• 150mL thickened cream
• Edible candy eyes

1. Preheat the oven to 175°C. Line a baking tray with baking paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar
   and caster sugar until light and fluffy. Beat in the egg and vanilla extract
   until well combined.
3. In a separate bowl, whisk together the plain flour, cocoa powder, baking
   soda and salt. Gradually add the dry ingredients to the wet ingredients
   and mix until combined.
4. Scoop 16 tablespoon-sized balls of dough and place them on the
   prepared baking tray, leaving space between each cookie. Gently flatten
   the dough balls with your fingers or the back of a spoon.
5. Bake for 12-14 minutes or until the edges are lightly golden. Let the
   cookies cool completely on a wire rack.
6. To make the filling: In a small saucepan, heat the thickened cream over
   medium heat until it just begins to simmer. Remove from heat and pour
   over the dark chocolate to melt. Stir until smooth and glossy.
   Allow the filling to cool slightly until it thickens enough to hold its shape.
7. Once the cookies are completely cool, spread or pipe a generous dollop
   of the chocolate filling onto the bottom of one cookie. Gently sandwich
   another cookie on top, pressing lightly to secure the filling.
8. Press two candy eyes into the chocolate filling so that they peek out from
   between the cookies, giving them a spooky appearance.