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Rich and buttery with just enough cocoa bitterness to cut the sweetness, these melting moments will become a new cookie tin favourite.
Melting moments are probably my favourite biscuit of all time – their rich, buttery texture makes me weak at the knees! I have a vivid memory of my older sister, Leigh-Anne, teaching me how to bake them for the first time. If you’d like the original version, this is exactly the same recipe we used. This version, however, comes pretty close to trumping the original. The recipe is from my cookbook Chocolate, features my favourite combination – chocolate and hazelnuts!
Preheat the oven to 180 °C (160 °C for fan-forced). Line a baking tray with baking paper. Cream the butter, icing sugar and vanilla in a bowl until light and fluffy. In a food processor, blend the cake flour, cocoa powder, cornflour and hazelnuts. Add this flour mixture to the creamed butter and mix until soft. Place the mixture into a piping bag fitted with a star nozzle. Pipe 3-cm rounds onto the lined baking tray, allowing room for spreading. Place the tray of biscuits into the fridge for 30 minutes for the butter to chill, then bake for 12 to 14 minutes or until golden. Cool on the tray. Sandwich the cookies together with the melted dark chocolate. Store in an airtight container for up to 2 weeks.
DOWNLOAD OR PRINT THE RECIPE CARD HERE:
Chocolate Hazelnut Melting Moments
2021-02-01 18:32:19
Serves 20
Print
0 calories
0 g
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Nutrition Facts
Serving Size
0g
Servings
20
Amount Per Serving
Calories0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
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Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Preheat the oven to 180 °C (160 °C for fan-forced). Line a baking tray with baking paper. Cream the butter, icing sugar and vanilla in a bowl until light and fluffy. In a food processor, blend the cake flour, cocoa powder, cornflour and hazelnuts. Add this flour mixture to the creamed butter and mix until soft. Place the mixture into a piping bag fitted with a star nozzle. Pipe 3-cm rounds onto the lined baking tray, allowing room for spreading. Place the tray of biscuits into the fridge for 30 minutes for the butter to chill, then bake for 12 to 14 minutes or until golden. Cool on the tray. Sandwich the cookies together with the melted dark chocolate. Store in an airtight container for up to 2 weeks.
