Chocolate melting moments

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Kid friendly
Course: Finger food, Snacks
Favourite flavours: Cakes/baking, Chocolate

INGREDIENTS

250g unsalted butter
1 teaspoon vanilla essence
1 cup (160g) icing sugar, sifted
1 ¾ cups (260g) plain flour, sifted
¼ cup (25g) cocoa, sifted

Mocha Filling
50g dark chocolate
20g butter
1 cup (160g) icing sugar
1 teaspoon vanilla essence
2 tablespoons hot coffee

METHOD

1. Preheat oven to 180°C. Line 2 baking trays with baking paper. Beat butter and vanilla essence together with an electric mixer until creamy. Add icing sugar and continue to beat until pale and well combined. Add flour and cocoa and mix to combine.

2. Roll 2 teaspoons of dough into balls and place on prepared trays. Press centre of each ball with ball of thumb to make indentation. Bake for 12 minutes, until set.

3. Meanwhile prepare Mocha Filling. Melt chocolate and butter in a small heavy-based saucepan on low, stirring constantly. Stir in icing sugar, vanilla and enough coffee to make a smooth filling. While cookies are still warm, spoon filling into centres. Cool completely on wire racks.

MESSENGER

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User comments

I dont think the photo matches the recipe very accurately. The biscuits contain cocoa, yet in the photo they seem to be the colour of shortbread. Also the shape of the biscuits doesn't seem consistent with the recipe description. This criticism might seem irrelevant, but I like a picture to aspire to when i'm cooking.

your choc melting moment has the photo for after dinner mint rectangles, good recipes though

I have one question. Is this the photo that goes with this recipe? It says roll 2 tsp of dough into balls and press the centre of each ball with ball of thumb to make indentation. These cookes look square. The recipe sounds great but just wondered about the photo. Thanks. rosemary edge