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!

Chocolate Hazelnut Melting Moments

Makes 20

 

350g salted butter, at room temperature

80g Natura Sugars icing sugar

5ml (1 tsp) vanilla extract or essence

230g cake flour, sifted

90g The Kate Tin Cocoa Powder

80g cornflour, sifted

25g hazelnuts, toasted

200g The Kate Tin Dark Baking Chocolate, melted

 

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.

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Chocolate Hazelnut Melting Moments
Serves 20
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Ingredients
  1. 350g salted butter, at room temperature
  2. 80g Natura Sugars icing sugar
  3. 5ml (1 tsp) vanilla extract or essence
  4. 230g cake flour, sifted
  5. 90g The Kate Tin Cocoa Powder
  6. 80g cornflour, sifted
  7. 25g hazelnuts, toasted
  8. 200g The Kate Tin Dark Baking Chocolate, melted
Instructions
  1. 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.
The Kate Tin https://thekatetin.com/

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