Name: Chocolate lady’s kisses
Cook time: 8 min
Total time: 8 min
Ingredients: 80 gram butter, softened; 1/2 teaspoon vanilla extract; 1/4 cup (55g) caster sugar; 1 egg; 1/2 cup (50g) ground hazelnuts; 3/4 cup (110g) plain flour; 1/4 cup (25g) cocoa powder, plus 1 tablespoon extra; Choc-hazelnut cream; 100 gram dark eating chocolate, melted; 50 gram butter; 1/3 cup (110g) chocolate hazelnut spread

Ingredients

80 gram butter, softened

1/2 teaspoon vanilla extract

1/4 cup (55g) caster sugar

1 egg

1/2 cup (50g) ground hazelnuts

3/4 cup (110g) plain flour

1/4 cup (25g) cocoa powder, plus 1 tablespoon extra

Choc-hazelnut cream

100 gram dark eating chocolate, melted

50 gram butter

1/3 cup (110g) chocolate hazelnut spread

Method

1.Beat butter, extract, sugar and egg in a small bowl with electric mixer until combined. Stir in ground hazelnuts, then sifted flour and cocoa.

2.Roll dough between sheets of baking paper until 3mm thick. Refrigerate 1 hour.

3.To make choc-hazelnut cream, beat cooled chocolate, butter and spread in a small bowl with electric mixer until thick and glossy.

4.Preheat oven to 180°C (160°C fan-forced). Grease oven trays; line with baking paper.

5.Using 4cm fluted cutter, cut 52 rounds from dough. Place on trays.

6.Bake biscuits about 8 minutes. Stand biscuits on trays 5 minutes; transfer to wire racks to cool.

7.Spoon choc-hazelnut cream into piping bag fitted with large fluted tube. Pipe cream onto one biscuit; top with another biscuit. Repeat with remaining biscuits and cream. Dust with extra sifted cocoa.

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Ingredients

Method

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