MAKES: 12-14 biscuits
INGREDIENTS
- 50g roasted hazelnuts, skins removed
- 125g unsalted butter, softened
- 60g icing sugar
- 1 teaspoon vanilla bean paste
- 100g gluten-free custard powder
- 2 tablespoons Dutch cocoa powder
- 80g fine white rice flour
- 2 tablespoons tapioca flour
- Pinch of salt
- 150g chocolate hazelnut spread
METHOD
- Preheat oven to 150°C (fan-forced) and line two baking trays with baking paper. Place hazelnuts into a small food processor and blitz until fine. Set aside.
- In the bowl of a stand mixer, cream the butter, icing sugar and vanilla until light and fluffy. In a separate bowl, combine custard powder, cocoa, rice flour, tapioca flour, ground hazelnuts and salt; whisk well. Add flour mixture to the creamed butter; blend until the dough comes together.
- Use your hands to roll teaspoonfuls of dough into balls and place onto prepared trays, leaving space between biscuits as they will spread when cooking. Use a fork to flatten biscuits slightly. Bake in the oven for 18-20 minutes. When cooked, biscuits will have formed a crust but will still be slightly soft to the touch – they will firm up as they cool. Allow biscuits to cool completely on trays before sandwiching together with a spoonful of chocolate hazelnut spread.
- These Melting Moments are wonderful eaten the day they’re made, but will keep in an airtight container at room temperature for 3-4 days.
https://www.homestolove.com.au/melting-moments-25434