Makes 30
Ingredients
1/2 cup brown sugar, firmly pressed
1/2 cup of icing sugar, firmly pressed
700 grams butter room temperature
530 grams plain flour, sifted
100 grams corn flour, sifted
320 grams 70% cocoa dark chocolate, chopped
50 ml espresso coffee
1 teaspoon of vanilla bean paste
Cocoa powder to dust
Method
1. Preheat oven to 160C. Line 4 baking trays with baking paper. Use electric mixer or beaters to beat brown sugar, icing sugar, espresso coffee, vanilla bean paste and 500 grams of the butter in a bowl until light and creamy.
2. Fold in plain flour and corn flour. Mix to form a soft dough. With hands floured roll 1 heaped teaspoon of mixture into balls. Placed on prepared tray. Slightly flatten with a fork. Repeat with the remaining mixture. Bake for 15 mins or until pale golden. Cool biscuits on tray.
3. Using a heatproof bowl, place chocolate and butter over a saucepan half filled with simmering water. Bowl shouldn't be touching water. Occasionally stir mixture until smooth. Chill for 30 mins or until thick. Spoon into a piping bag with a 2 cm star nozzle. Pipe mixture over half the biscuits. Place remaining biscuits on tray. Finish of by dusting with cocoa.
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