15th February 2012 Helen 0Comment
We made some really lovely (looking and tasting) iced biscuits this afternoon. My son had friends for a play date and one of the girls is allergic to eggs so this recipe was a handy egg free number!

The toddlers seemed to like them but -more importantly, they were a mummy treat! Lovely with a cup of tea!
As for the playing…it was a bit like a 1950’s disco. Boy on one side. Girls on the other!

Chocolate Kisses
To make 10 biscuits that, when doubled up, makes 5 complete kisses
-100g butter at room temp
– 50g caster sugar
– 2 tblsp cocoa powder
– 150g self raising flour

For the filling:
-50g butter at room temp
– 100g icing sugar
– a few drops of whatever essence you fancy (I used Valencian Orange as I love dark chocolate and orange together) and – if you like a few drops of food colouring – I used a scant drop or two of red to make pink!

1. Preheat oven to 180deg and prepare two baking trays – no need to grease or line them.

2. Put the butter and caster sugar in a bown and beat either by hand or with a mixer until light and fluffy.  Sift in the flour and cocoa powder and mix. The dough will become a bit crumbly so press it together with your hands if necessary.

3. Using about a teaspoon of dough, shape 20 balls. Put them on the baking trays (not too close together) and flatten slightly by pressing down with the back of a fork. Place in the oven for about 10 minutes. Remove when ready and leave to cool.

4. For the filling beat together the butter, icing sugar and essence until smooth. Add colouring if you wish. Spread filling on 5 biscuits and top with the remaining 5.

** very tasty but quite sugary, the cookies can be stored for around 2 days – if they last!

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