Nana's Top Hats

11:30 am on 30 October 2017

Ingredients

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

Method

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.

Makes 20

Prep time: 10 mins

Cook time: 10 mins

 

 

From Nine To Noon

Find a Recipe

or browse by title