Quick & Easy

Chocolate lady’s kisses

chocolate lady's kisses
26 Item


Choc-hazelnut cream


1.Beat butter, extract, sugar and egg in a small bowl with electric mixer until combined. Stir in ground hazelnuts, then sifted flour and cocoa.
2.Roll dough between sheets of baking paper until 3mm thick. Refrigerate 1 hour.
3.To make choc-hazelnut cream, beat cooled chocolate, butter and spread in a small bowl with electric mixer until thick and glossy.
4.Preheat oven to 180°C (160°C fan-forced). Grease oven trays; line with baking paper.
5.Using 4cm fluted cutter, cut 52 rounds from dough. Place on trays.
6.Bake biscuits about 8 minutes. Stand biscuits on trays 5 minutes; transfer to wire racks to cool.
7.Spoon choc-hazelnut cream into piping bag fitted with large fluted tube. Pipe cream onto one biscuit; top with another biscuit. Repeat with remaining biscuits and cream. Dust with extra sifted cocoa.

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