Whoopie for the whoopie pie! Had never made these before so thought I would give it a go for Father’s Day. They were quite easy to make (you may have gathered by now that I like to keep the baking simple). The trickiest bit was making sure that the pies were all the same size, or at least that there were pairs of pies that were the same size so that they could be sandwiched together. I would also add more whipped cream next time. Anywho, here’s how to bake these little yums…
- 175g (6oz) unsalted butter, softened
- 150g (5.5oz) soft light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 225g (8oz) self-raising flour
- 75g (2.5oz) cocoa powder
- 1 tsp baking powder
- 150ml (8 fl oz) milk (I used semi-skimmed)
- 2 tbsp Greek yoghurt or thick plain yoghurt
- 150ml (5 fl oz) double cream, whipped
- 250g (9oz) strawberries, thinly sliced
- Preheat the oven to 180 degrees C (350 degrees F/Gas 4). Line several baking sheets with baking paper.
- Cream the butter and sugar until fluffy (electric whisk time again). Beat in the egg and vanilla extract.
- In a separate bowl sift together the flour, cocoa powder and baking powder. Mix the dry ingredients and the milk into the batter alternately, a spoonful at a time. Fold in the yoghurt.
- Put heaped tablespoons of the batter onto the baking sheets, trying to put the same amount down each time so that they are the same size. Remember to leave a space between each one because they do spread. Have a small glass of warm water handy and then using the back of a teaspoon smooth over the surface of each pie.
- Bake for 12 minutes until well risen. They should be springy to touch and a skewer will come out clean. Leave a few minutes then put them on a wire rack to cool.
- Once cool, grab two pies and spread some whipped cream onto each half. Layer the thinly sliced strawberries onto one half and then sandwich together.
- These don’t really store because of the fresh cream, so best eaten straight away. What a shame.