* Please note: all cup measurements are approximate and based on Australian standard cups (250ml). For best results, weigh your ingredients with a kitchen scale.
Equipment
- hand mixer or stand mixer with the paddle attachment
- baking trays
- piping bag with large round tip, optional
Ingredients
- 250 g (1 cup) butter, softened
- 100 g (⅔ cup) icing sugar, sifted
- 195 g (1 ½ cups) plain flour
- 60 g (¼ cup + 2 tbsp) cornflour, cornstarch (US)
- 30 g (¼ cup + 2 tbsp) unsweetened cocoa powder, sifted
- ½ tsp salt, omit if using salted butter
Chocolate hazelnut buttercream
- 85 g (⅓ cup) butter, softened
- 115 g (¾ cup) icing sugar, sifted
- 100 g (⅓ cup) chocolate hazelnut spread, such as Nutella
- 1 tsp milk, plus extra if needed
- pinch of salt, omit if using salted butter
Instructions
Make the chocolate biscuits
- Whisk the flour, cocoa powder, cornflour, and salt until combined. Set aside.
- In a large mixing bowl, or the bowl of a stand mixer, cream the butter and icing sugar together until light and fluffy (about 2-3 minutes).
- Add the dry ingredients to the bowl in batches, mixing on low speed until just incorporated. Stop and scrape down the sides and bottom of the bowl as needed.
- Lightly dust your hands with flour, then divide the dough into 15 g portions (about 1 tbsp each). Roll each portion between your palms until smooth, then place on a lined baking sheet, at least 5 cm (2 inches) apart. Stop and re-flour your hands if the dough starts to stick. Use a lightly floured fork to slightly flatten each ball to an even thickness.
- Place the trays in the fridge to chill for 30 minutes. Meanwhile, preheat the oven to 180℃ (160℃ fan/350℉).
- Bake just until the biscuits look dry and set, about 12–15 minutes. If baking more than one tray at a time, rotate the trays halfway through. Keep any additional biscuits in the fridge until ready to bake.
- Allow to cool on the trays for 5-10 minutes before transferring to a wire cooling rack. Be gentle as the biscuits are very delicate while warm.
Make the chocolate hazelnut filling
- Once the biscuits have completely cooled, make the filling.
- Beat the butter until smooth, then gradually beat in the icing sugar on low speed.
- Beat in the chocolate hazelnut spread and a pinch of salt. Turn the speed to high and beat until very fluffy, another 1-2 minutes.
- Adjust the consistency with milk, starting with 1 tsp and adding more only if needed. The buttercream should be firm but pipeable. If it's too runny, add a little more icing sugar. Transfer to a piping bag fitted with a large, round tip. Or you can spread with a knife if you prefer.
Sandwich the biscuits
- Pipe or spread the filling onto the flat side of half the biscuits. Top with the remaining biscuits, gently pressing together until the filling reaches the edges.
- Allow the assembled melting moments to chill for 30-60 minutes. This is an optional step that helps firm up the buttercream.
Notes
Nutrition
Serving: 1 biscuit | Calories: 266kcal | Carbohydrates: 28g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 189mg | Potassium: 65mg | Fiber: 1g | Sugar: 15g | Vitamin A: 466IU | Calcium: 15mg | Iron: 1mg
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