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Chocolate Melting Moments

Basically a shortbread, but so supremely short that they literally dissolve to nothing in your mouth — mmmmm, aaahhhhh — these luscious little chocolate cookies are certain to become a favorite. BUT, should you so desire, it’s simple to make Lemon and Raspberry Melting Moments: simply replace the cocoa in the cookie with more flour and add the grated zest of one lemon; and instead of the chocolate filling, use little dollops of raspberry jam. Either way, these will keep for several days in an airtight tin. Now, if you will, excuse us please while we have a moment of melting in pure contentment! Mmmmm, aaahhhhh . . .

Chocolate Melting Moments

For the cookie:

5¼ oz. butter, diced (10½ tbs.)
2½ oz. confectioner’s sugar (¾ cup)
4¼ oz. self-rising flour (1 cup)
1 oz. cocoa powder (generous ¼ cup)
¾ oz. cornstarch (scant ¼ cup)

For the filling:

1 oz. butter, softened (2 tbs.)
1 oz. confectioner’s sugar (generous ¼ cup)
2 tsp. cocoa powder

Heat the oven to 375°F. Arrange 16 paper cases in mini-muffin tins, or grease lightly.

Cream the butter with the confectioner’s sugar (you can do this is a food processor, stand mixer or with a hand mixer), then add the flour, cocoa powder, and cornstarch to give a soft, squidgy dough. Roll the dough into balls the size of walnuts, place in the muffin tins, and use your finger to indent a shallow hole in each one. Bake for 14-16 minutes, or until lightly colored. Remove from the oven and leave to cool on a wire rack.

Make the filling by beating together the butter, confectioner’s sugar, and cocoa. Fill the hollow of each completely cooled cookie with 1/2 tsp. of the filling.

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