CHOCOLATE MELTING MOMENTS
July 27, 2012 in Biscuits
2012 is a year that’s keeping the Brits busy – with the Wimbledon now over it time to host this year’s Olympics with the opening ceremony being tonight. Not having time to prepare something that is traditionally British I scratched through some of the stuff I had prepared previously and decided to wing it with the Chocolate Melting Moments. I was hoping to be able to say that these biscuits originated in Britain – but that is not the case. I then hoped to pass off the chocolate filling as being made in Britain – but again that is not the case as it’s made in Poland. The recipe is by Racheal Allen and just when you might think - ah! she is British – Racheal says it’s originated in Australia.
Finally something truly British – the crockery is made in Britain –and not in China.
Racheal Allen says, “I absolutely adore melting moment which are Australian little melt-in-the-mouth crumbly biscuits, sandwiched together and these are a chocolate version which are also divine and addictive.”
Chocolate Melting Moments
• 125g butter, softened
• 50g icing sugar
• 50g corn-flour
• 25g cocoa powder
• 100g plain flour
• about 2 tablespoons chocolate hazelnut spread – I used Nutella
1. Preheat the oven to 180°C.
2. Lightly grease or line a baking tray with parchment paper.
3. Beat the butter, then add the icing sugar and beat until soft and light, sift in the corn-flour, cocoa powder and plain flour into the butter and sugar and mix until the dough comes together. Divide the dough into 24 equal parts (about the size of a walnut in its shell). Roll into balls, place slightly apart on the prepared tray, then flatten slightly each biscuit with a fork. Cook in the preheated oven for 10-12 minute or until firm. Remove from the oven and let the biscuits sit on the tray for 5 minutes before transferring to a wire rack to cool. Then sandwich the biscuits together with a nice thick layer of chocolate hazelnut spread.
4. Makes 24 halves (12 when sandwiched together)