Shortbread Chocolate Kisses Cookies
A community recipe by EmmarentiaNot tested or verified by Nigella.com
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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
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 ounces confectioners' sugar
- 1 fluid ounce cornstarch
- 4⅞ ounces cake flour
- 2½ ounces self-rising 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.
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