Nana's Top Hats
350g softened butter
1½ cups icing sugar
2¼ cups plain flour
1 cup custard powder
1 cup cornflour
250g dark chocolate block, broken into squares
Preheat oven to 160°C. Line a baking tray with baking paper.
Put butter and icing sugar in a mixing bowl or the bowl of a kitchen mixer and whisk until till pale and fluffy.
Mix in sifted flour, custard powder and cornflour.
Roll dough out to 2–3mm on a lightly floured surface and cut into small circles.
Place a square of chocolate on each cookie and top with some of the off cut dough, using your fingers to create a seal over the chocolate.
Bake for 10 minutes.
Share immediately with someone you love, or keep in an airtight container for up to 2 weeks. These also freeze well.
Prep time: 10 mins
Cook time: 10 mins