Chocolate Hazelnut Melting Moments

These biscuits will keep in an airtight container for up to 2 days.

 

Ingredients

125g butter, at room temperature
115g (3/4 cup) plain flour
45g (1/4 cup) icing sugar mixture
2 tbs cornflour
2 tbs cocoa powder, sifted
Cocoa powder, extra, to dust
2 tbs demerara sugar, extra
50g good-quality dark chocolate, finely chopped
50g unsalted butter, softened
3 tbs chocolate hazelnut spread
1 tbs icing sugar mixture, extra

 

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Method

1. Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the butter in a bowl until pale and creamy. Add the flour, icing sugar mixture, cornflour and cocoa powder, and stir with a wooden spoon until well combined.

2. Use your hands to roll teaspoonsful of the chocolate mixture into balls. Place the balls, 2cm apart, on the prepared trays. Use a fork dusted in extra cocoa powder to gently flatten. Sprinkle evenly with demerara sugar. Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until cooked through. Remove from oven and set aside to cool on the trays for 30 minutes.

3. Meanwhile, place chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir occasionally until the chocolate melts and is smooth. Remove from heat and set aside for 3 minutes to cool. Add the unsalted butter, chocolate hazelnut spread and extra icing sugar mixture. Use an electric beater to beat the mixture until well combined.

4. Spread the chocolate mixture over the flat side of half the cooled biscuits and then sandwich together with the remaining biscuits.