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Makes: 14
Prep time: 45 mins
Total time:
Recipe photograph by Stuart West
Recipe by Sarah Akhurst
These delicious Guinness-infused cookies are the perfect way to celebrate St Patrick's Day. Whether you're a fan of the black stuff or not, it works a treat in a cookie – its slight bitter edge pairing brilliantly with the malty dark brown sugar and cocoa
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Cookies and biscuits Chocolate Baking
Nutritional information (per serving)
Calories
323Kcal
Fat
15gr
Saturates
9gr
Carbs
42gr
Sugars
31gr
Protein
3gr
Salt
0.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
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Ingredients
- 1 x 440ml can Guinness Draught Stout
- 125g dark brown sugar
- 50g granulated sugar
- 225g soft salted butter
- 1 medium egg
- 1 tsp vanilla extract
- 200g plain flour
- 50g cocoa powder
- 1 tsp bicarbonate of soda
- ½ tsp sea salt flakes
- 250g icing sugar
Step by step
- Put the Guinness in a saucepan with 50g of the dark brown sugar and heat gently until the sugar has dissolved. Bring to a boil and then simmer briskly for 15 minutes, or until reduced to just over 100ml and syrupy. Set aside to cool.
- Beat together the remaining 75g dark brown sugar, the granulated sugar and 100g of the butter until light and fluffy. Beat in the egg, vanilla extract and 4 tablespoons of the cooled Guinness syrup. Sift in the plain flour, cocoa powder and bicarb, add the flaky salt and carefully fold in without overworking it until you have a soft dough. Transfer to the fridge and leave to chill for at least 30 minutes.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line 3 baking trays with baking paper and then roll the mixture into 28 evenly shaped balls. Space apart on the trays and bake for12 minutes. Remove from the oven and leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
- Meanwhile, beat the remaining 125g butter until very soft and creamy, then sift in half of the icing sugar. Beat until incorporated, then sift in the remaining icing sugar. Beat again until incorporated, then mix in the remaining Guinness syrup.
- When the cookies have cooled, put the Guinness buttercream in a piping bag fitted with a round nozzle. Pipe a generous circle of the mixture on the underside of one cookie, then sandwich with another cookie. Repeat with the rest of the biscuits and buttercream.
To store
The sandwich cookies keep for up to 5 days in an airtight container, or can be frozen.
