Today’s Throwback Thursday is a real treat… because you get two recipes for the price of one!
Remember when I blogged about the wonderful Annabel Langbein and her delicious Mini Passionfruit Melting Moments?
Well, here’s that recipe again.
I’ve made these delightful wee things many times, but I’ve made them even more often than usual recently as I’ve had so many people to thank. People who’ve… housed us while we were looking for a new flat, let us use their garage for storing things like fridges, filled our new home with furniture, and lent us trailers to move it all.
So many wonderful people who’ve helped us in our big move back to NZ… and I’ve been a little biscuit fairy dropping parcels of biscuits on their doorsteps this week.
While I was busy baking several batches of these biscuits, I got thinking… what other flavours would work?
And that’s how these dark chocolate and hazelnut melting moments were created.
I really, really like them. I think you will too xx
- To make the biscuits; 175g unsalted butter, softened
- ¼ cup icing sugar
- ½ teaspoon vanilla essence
- 1¼ cups high grade flour
- ¼ cup cocoa powder
- ½ cup custard powder
- To make the filling: 50g unsalted butter, softened
- ½ cup icing sugar
- 2 tablespoons custard powder
- 2 tablespoons hazelnut spread (such as Nutella)
- For dipping: 100g melted dark chocolate
- Preheat oven to 170°C.
- In a large bowl, cream butter and sugar until the mixture is pale and fluffy. Add the vanilla essence and beat to combine.
- Sift the flour, custard powder and cocoa powder into the bowl and mix well to combine.
- Using a tablespoon sized measuring spoon (or a teaspoon if you want smaller biscuits), scoop out the dough and roll them into smooth balls using the palms of your hands.
- Place on a lined or greased baking tray and use the back of a fork to lightly flatten the balls (the biscuits should still be quite thick – as you can see in my picture).
- Bake for 15 minutes. Place on a wire rack to cool.
- While the biscuits are baking, make the filling by combining all ingredients in a bowl and beating together until well combined and smooth.
- To assemble – melt the dark chocolate in a plastic heat-proof bowl in the microwave (avoid the ceramic bowls as they quicken the burning time). Take care not to burn the chocolate – microwave it on a medium heat and make sure you stir it every 20-30 seconds or so.
- Dip one half of the biscuits into the melted chocolate and place on a lined tray or plate to set (you can re-use the baking paper from the cooking process). You can pop the plate/tray of biscuits into the fridge to set the chocolate quicker if you like.
- Once the chocolate has set, spread butter filling onto one biscuit and sandwich together with a second biscuit.
- I like to store my biscuits in a fridge, in an airtight container, to keep the filling and chocolate hard.
