Instructions

1. In a large mixing bowl, beat the butter for approximately 2 minutes or until pale and creamy. Sift in the powdered or icing sugar and the vanilla extract and beat again. Sift in the flour and cocoa powder and beat briefly until a soft dough forms.  Shape the dough into a ball, wrap in plastic and refrigerate for at least 30 minutes.
2. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a baking tray with baking or parchment paper.
3. Lightly flour your bench and roll out your dough to your preferred thickness. Cut out shapes with cookie cutters and place on your prepared tray. Bake in the oven for approximately 10 minutes before transferring to a wire rack to cool completely.
4. To make the chocolate ganache, place your chocolate, broken into pieces, and cream into a bowl. Microwave for 30-60 seconds, until cream is hot to the touch but not boiling. Then gently whisk together until smooth ganache forms. Leave for 15 minutes to cool and thicken slightly. Spread 10 cookies with the chocolate ganache, place remaining cookies on top.