Chocolate Kisses

Michelle Murphy

Biscuits

250g butter, room temperature (make sure it's soft)

200g raw sugar

2 eggs

1 tsp vanilla paste or extract

3 cups SR flour

3 to 4 tblsp cacao (more or less depending on how chocolate you like it)

Icing

200g icing sugar

20g butter

2 tblsp milk

5g cacao

Hokey Pokey pieces

1. Line 2 baking trays with baking paper and pre heat oven to 180C

2. In your mixing jug blitz sugar 5 secs/speed 6 then add butter

3. Cream butter and sugar using butterfly 15 to 20 secs/speed 3 (check after 15 secs)

4. Add vanilla and eggs one at a time through hole in lid while mixing on speed 1.

5. Once all added mix again 5 secs/speed 3 - then remove the butterfly

6. Add flour 1 cup at a time and cacao through hole in lid while mixing on speed 1. Once all added increase to speed 4 for 10 secs. I then used a spatula to mix any flour that was not quite mixed.

7. Roll into small balls and place them on the baking tray. Flatten slightly with a fork.

8. Cook for between 10 to 12 mins or until cooked.

9. Let them cool on a wire rack. Once cooled, make our basic icing recipe.

10. Ice the flat side of one biscuit and put another biscuit on top to squeeze icing between the two biscuits.

Page footer