Intensely chocolatey and buttery ? Woooot, its super delicious and perfect to your tea party with friends. Yummy sweet treats! Kids will definitely love it too. Happy baking!
HERSHEY’S MELTING MOMENTS
180g butter, softened
1/3 cup icing sugar, sifted
1½ cups plain flour
2 tablespoons Hershey’s Cocoa
2 tablespoons custard powder
125g butter, extra, softened
¾ cup icing sugar, extra, sifted
¼ cup Hershey’s Cocoa, extra, sifted
In a mixing bowl, cream the softened butter plus sugar until dissolved and creamy.
Add in sifted flour, cocoa and custard powder. Mix it well until well combined.
Using a small scooper, shape a ball and place each ball on a greased baking trays.
Gently press the top with a fork to add a prong or trident mark. Lightly flatten the ball into a cookie shape.
Bake at 160°C for 10-15 minutes using center rack, switching heat on top and bottom. Your oven heat should be moderately slow oven or controlled in heat to prevent too much toasting.
Turn off heat as soon as you see the perfect color of chocolate.
Remove from oven and let cool for about 10 minutes. Store in an airtight container for longer shelf life
For the Filling:
In a mixing bowl, cream again some extra butter, sugar and cocoa to make a buttercream icing.
Sandwich together pairs of biscuits with chocolate buttercream.
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