Saturday, March 15, 2003

Chocolate Filled Biscuits

Makes 22 filled biscuits

65g cold butter, chopped
1/4 cup icing sugar (do not use icing mixture!)
1/2 cup plain flour
2 1/2 teaspoons cornflour
1 tablespoon cocoa powder
1 egg yolk

Chocolate filling:
200g dark chocolate, chopped
1/2 cup (single) cream

Preheat oven to 180ºC.
Place the butter, icing sugar, flours, cocoa & egg yolk in a food processor & process until a soft dough forms (you might have to add a bit more butter if it isn't smooth enough). Wrap in plastic wrap (Gladwrap) & refrigerate for 30 minutes.
Line a baking tray (or two) with non-stick baking paper (Gladbake). Roll a teaspoon of the biscuit dough into a ball & place on the tray, then use your hand to flatten it to 3.5cm diameter. Repeat with the remaining dough to make 44 small biscuits. Bake for 5-7 minutes or until the bases are lightly cooked. Cool on the trays.
To make the chocolate filling, place the chocolate & cream in a small saucepan over low heat & stir until melted & glossy. Refrigerate until cool. Spread half the biscuits with the filling then sandwich them together with the remaining biscuits.
These will go in a flash!

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