Chocolate Espresso Melting Moment Cookies
I remember making melting moments or Viennese biscuits as a young apprentice, back in the day when they used to make us pipe the mixture into fancy shaped biscuits rather than roll and slice. I was a skinny 17 year old with muscles like ‘knots on cotton’ a piping bag the size of my arm and not a hope in hell of pushing that dough out of the end. I had a love hate relationship with these biscuits, loved to eat them but just couldn’t pipe them to the amusement of everyone else in the kitchen. How sensible I thought, arriving in NZ and finding these pretty biscuits made from the same dough but rolled, sliced and a nice pattern pressed with a fork instead.
The traditional recipe has been tweaked after reading Lucy’s post over at Kitchen Maid who is hosting We Should Cocoa event in June, founded by Choclette. To enter you have to make something chocolatey with Lucy’s choice of ingredient for the month, coffee. So here it is:
175g butter, softened
1/4 cup icing sugar
1/4 cup cocoa powder
1 1/4 cups plain four
1/2 cup corn four
50g butter, softened
1/2 cup icing sugar
50g 70% cocoa chocolate
1 tsp fine ground espresso powder
Preheat oven to 180C
To make the biscuit, cream butter and icing sugar until light and fluffy.
Sift the flour, cocoa and corn flour into the butter mix.
Work ingredients together to form a dough.
Roll dough into a sausage shape then divide into 20.
Roll each piece of dough into a ball and place on non stick tray then flatten balls slightly with a fork to make an imprint.
Bake in the oven for 15-20 minutes. remove from the oven and allow to cool.
To make the filling, melt the chocolate over a double boiler. Once melted remove from boiler and add the butter, coffee grains and icing sugar. Allow mixture to cool and it will become firm enough to pipe or spread.
Sandwich two biscuits together with a spoonful of the filling.