These chocolate kiss biscuits are super special. We added some chopped hokey pokey bits to the icing that we sourced from Hooper, so they’ve got a lovely crunchy honeycomb flavour happening.  This is optional however, and either way, they are great!  Here’s our basic icing recipe.

This recipe makes quite a few but they will last approximately  5 days stored in an air-tight container in the fridge, or they freeze well.

 

 

February 20, 2018
  • 5m
  • 12m
  • 17m
  • 30

Ingredients

  • 200 g raw sugar
  • 250 g butter
  • 1 tsp. vanilla paste or extract
  • 2 large egg
  • 3 c self-raising flour
  • 3 tbsp. cacao (more or less depending on how chocolate you like it)

Instructions

  1. Line 2 baking trays with baking paper and preheat oven to 180ºC.
  2. In your mixing jug blitz sugar 5 seconds/speed, 6 then add softened butter.
  3. Cream butter and sugar using whipping tool 15-20 seconds/speed 3 (check after 15 seconds).
  4. Add vanilla and eggs one at a time through the hole in the lid while mixing on speed 1.
  5. Once all added mix again 5 seconds/speed 3 then remove the whipping tool.
  6. Add flour 1 cup at a time and cacao through the hole in the lid while mixing on speed 1. Once all added increase to speed 4 for 10 seconds. Use a spatula to mix any flour that was not quite mixed in.
  7. Roll into small balls and place them on the baking tray. Flatten slightly with a fork.
  8. Cook for 10-12 minutes or until cooked.
  9. Let them cool on a wire rack. once cooled, make our basic icing recipe but add 2 tbsp cacao powder to make it chocolaty.
  10. Ice the flat side of one biscuit and put another biscuit on the top to squeeze icing between the two biscuits (as pictured above). Use our basic icing recipe (recipe linked above).

Nutrition

  • 30