Another cookie recipe from Friday’s #twookieparty. I found this recipe a couple of years ago in a Rachel Allen diary I bought. I made these once and always remember the rather unusual texture and their complete deliciousness. They literally melt on your tongue and sometimes in between your fingers when you pick them up. I made these as a dessert for a romantic meal and they are pefect little morsels to share following a candle lit dinner. As they can be prepared in advance they leave plenty of time to whisper sweet nothings across the table at your loved one. They were equally delicious the second time round and the strange melting sensation was just as I remembered. Let me know what you think.
Rachel Allen’s Chocolate Melting Moments
(Makes 24 halves, 12 when sandwiched together)
125g/4&1/2oz Unsalted Butter, softened
50g/2oz Icing Sugar
25g/1oz Cocoa Powder
100g/4oz Plain Flour
Approx. 2tbsp Chocolate Hazelnut Spread
1. Preheat the oven to 180C/350F/Gas Mark 3 and lightly grease or line a baking tray with parchment paper.
2. Beat the butter, then add the icing sugar and beat until soft and light. Sift the cornflour, cocoa powder and plain flour into the butter and sugar and mix until the dough comes together.
3. 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 and then flatten each biscuit lightly with a fork. Cook in the preheated oven for 10-12 minutes 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.