Friday, August 12, 2016


 I am very fond of melting moments.  I have always loved the delicious shortbread taste and texture of them with that nice little pop of sweet filling in between.  These chocolate biscuits are a lovely take on the traditional vanilla ones.


250g unsalted butter, diced and very soft
125g icing sugar mixture
2 tsp vanilla extract
250g plain flour
45g rice flour
30g cocoa powder

1. Preheat oven to 160 degrees. Line a baking sheet with baking paper.
2. Place all ingredients in the bowl with the kneading blade.
3. Set Speed 8 for 40 seconds. Stop program after 20 seconds and scrape down sides. Resume program.
4. Shape dough into walnut sized balls and place on backing trays at least 2cm apart.
5. Flatten balls with the back of a fork.
6. Bake for 15 minutes.
7. Allow to cool on the tray for five minutes before cooling on a cooling rack.

100g butter, diced and soft
60g icing sugar mixture
100g dark chocolate

1. Place chocolate, broken into squares, into the bowl with the kneading blade.
2. Select Sp3, 80 degrees for 4 minutes and start.
3. Allow chocolate to cool for 15 minutes.
4. Add butter and icing sugar mixture.
5. Select Speed 7 for 30 seconds.
6. Stop machine after 15 seconds and scrape down sides.
To assemble: either pipe the filling mixture onto the flat side of one biscuit and sandwich with another biscuit or use a spatula to spread the filling on the flat side of one biscuit before sandwiching with another biscuit.

1 comment:

  1. Hi Linda. These look delicious! I'm looking for a vanilla version to make on my new CC. If I leave out the 30 g cocoa in the biscuit will it affect the recipe?