Chocolate melting moments

THESE rich biscuits have that same amazing texture as the classic melting moment, but the chocolate twist gives them a touch of luxury.

MAKES: 14

Ingredients

250g butter, at room temperature, chopped

125g (3⁄4 cup) icing sugar mixture, sifted

2 tsp vanilla extract

250g (1 2⁄3 cups) plain flour, sifted 45g (1⁄4 cup) rice flour, sifted

30g (1⁄4 cup) dark cocoa powder, sifted

Melted dark chocolate, to serve (optional)

FILLING:

100g butter

60g (1⁄3 cup) icing sugar mixture

100g dark chocolate, melted, cooled

Method

Preheat oven to 180C/160C fan-forced. Line two baking trays with baking paper. Use electric beaters to beat the butter and icing sugar in a large bowl until smooth and creamy. Beat in the vanilla.

Use a large metal spoon to fold the flours and cocoa into the butter mixture. Using lightly floured hands, roll tablespoonfuls of the mixture into balls. Place on the prepared trays, allowing room for spreading. Use a lightly floured fork to flatten.

Bake for 15–20 minutes or until firm. Set aside to cool completely

For the filling, use electric beaters to beat the butter and icing sugar in a bowl until pale and creamy. Beat in the chocolate until smooth. Spoon into a piping bag fitted with a 5mm star nozzle. Pipe mixture over half the biscuits. Top with the remaining biscuits.

Drizzle the biscuits with the melted chocolate, if using. Recipe by Kerrie Ray Photo by Jeremy Simons