Chocolate Melting Moments

clock 25 minutes + 35 minutes bowl Serves makes 12


  • 220g butter
  • 180g Homebrand icing sugar
  • 170g Homebrand flour
  • 3 tbsp Homebrand cocoa
  • 1/2 tsp baking powder
  • 60g Homebrand cornflour
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  • To make the biscuits

  • 1. Heat the oven 160°C. Cream the 200g butter and 80g icing sugar until light and fluffy.

  • 2. Sift the flour, 2 tbsp cocoa, baking powder and cornflour into the butter and mix until it just comes together.

  • 3. Roll the mix into walnut sized balls and place onto a baking tray lined with baking paper.

  • 4. Cook for 30 minutes, remove from the oven and cool before icing.

  • To make the icing

  • 5. Put the 1 tbsp cocoa and 100g icing sugar in a bowl and set aside.

  • 6. Heat the 20g butter and 1 tbsp hot water in a small bowl in a microwave for 20 seconds or until the hot water just comes to the boil.

  • 7. Pour into the cocoa and stir until all the lumps have dissolved.

  • 8. Take a teaspoonful of the icing and dollop into the middle of one biscuit. Press on the other biscuit and set aside to set.

  • Tip:

  • Once the biscuits have cooled pair them up with similar sized biscuits & set in rows, before icing. Once you have put a spoonful of icing between 2 biscuits, gently rotate the top biscuit. This will help to spread the filling towards the edges.

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