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Ingredients Jump to Instructions ↓

  1. 65g (2 oz) cold butter , chopped

  2. 32g ( 1/4 cup) icing sugar

  3. 68g ( 1/2 cup) plain flour

  4. 2 1/2 teaspoons cornflour ( cornstarch )

  5. 1 tablespoon cocoa powder

  6. 1 egg yolk Nutella

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180°C/350°F. Process all the ingredients in a food processor until a soft dough forms – my processor is tiny so I made this by hand. Wrap in plastic and refrigerate for 30 minutes. Roll teaspoonfuls of the mixture into balls, place on baking trays lined with nonstick baking paper and flatten slightly.* Bake for 5-7 minutes or until the bases are lightly cooked – the first batch was too soft so I baked the remaining cookies for 10 minutes. Cool on trays. Sandwich the cookies with chocolate ganache – I used Nutella. They’re really delicate, so be careful when spreading the filling.

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