Preparation: 30 minutes
Baking: 20 minutes.
120-125 g unsalted butter, chopped softened
50-60 g icing sugar(1/2 cup)
1 teaspoon grated orange zest
125 g (1/2cup) self-raising flour.
60 g (1/2 cup) cornflour(cornstarch)
1 tablespoon icing sugar, extra
1 tablespoon drinking chocolate
INGREDIENTS FOR FILLING:
30 g (1/3 cup) roughly chopped chocolate
30 g (1/3 cup) cream cheese
30 g (1/3 cup) Nutella
1 egg, at room temperature lightly beaten
Before, preheat the oven to 180 C. Grade and line two baking trays with your baking paper.
1-Using electric beaters, beat the butter, icing sugar and orange zest until light and creamy.
2-Transfer to a food processor and add sifted flours and 1 tablespoon iced water. Process for 20 second or until the mixture comes together well and then cover with a plastic wrap and put it in the refrigerate for 20-30 minutes.
3-To make filling: put the chocolate in a heatproof bowl. Half fill a saucepan with water, bring to the boil and then remove from the medium heat and sit the bowl over the pan ( be careful, don’t let the bowl touch the water or the chocolate will get too hot and seize). Stir occasionally until the chocolate melts. Remove from the heat. Using electric beaters, beat the cream cheese until soft and add the Nutella, the cooled chocolate and half the beaten egg. Mix it well.
4-Take the cookie dough from the refrigerator and roll out the dough between two sheets of baking paper to about 3 mm thickness. Cut into 5 cm rounds using a fluted cutler or what you desire.
5-Place 1/2 teaspoon of filling in the centre of half the rounds and brush the edges with the remaining beaten egg. Place the remaining rounds over the filling and then press the edges to seal. Place on the baking trays and bake about 10-15 minutes or until light golden yellow colour. Remove from the oven and transfer to a wire rack.
6-To serve, dust the cookies with sifted icing sugar and chocolate.
Thank you very much for reading the recipe! 🙂