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Shortbread Chocolate Kisses Cookies

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Melt in the mouth heaven!!

Melt in the mouth heaven!!

Ingredients

Serves: 12

Metric Cups
  • 220 grams butter
  • 125 millilitres icing sugar
  • 15 millilitres cornflour
  • 140 grams cake flour
  • 70 grams self-raising flour
  • chocolate spread (such as Nutella, or melted chocolate)
  • 7¾ ounces butter
  • 4 fluid ounce confectioners' sugar
  • 1 fluid ounce cornstarch
  • 4⅞ ounces cake flour
  • 2½ ounces self-raising flour
  • chocolate spread (such as Nutella, or melted chocolate)

Method

Shortbread Chocolate Kisses Cookies is a community recipe submitted by Emmarentia and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Beat butter and icing sugar until light.
  • Add cornflour and both flours and mix well.
  • Divide mixture into four and roll each piece on a lightly floured surface to form a tube shape. Wrap in plastic wrap and refrigerate until firm.
  • Cut 5mm slices and place on greased baking trays. Bake at 180ºC for 10-12 minutes. Cool the biscuits before removing from the trays.
  • Allow to cool completely, then sandwich with chocolate spread or melted chocolate. Refrigerate until just before serving
  • Beat butter and confectioners' sugar until light.
  • Add cornstarch and both flours and mix well.
  • Divide mixture into four and roll each piece on a lightly floured surface to form a tube shape. Wrap in plastic wrap and refrigerate until firm.
  • Cut 5mm slices and place on greased baking trays. Bake at 180ºC for 10-12 minutes. Cool the biscuits before removing from the trays.
  • Allow to cool completely, then sandwich with chocolate spread or melted chocolate. Refrigerate until just before serving
  • Tell us what you think