These are an old favourite in our house – an NZ baking classic. I did a single batch, split in two and half made into chocolate ones, but obviously you can do one batch that’s just chocolate or just plain, and you don’t have to sandwich them together either if you don’t want to.
220g butter, softened
110g icing sugar
125g plain flour
½ tspn baking powder
2 tbsp cocoa powder
100g icing sugar, sifted
2 tbspns raspberry jam
Lemon juice of about half a lemon
Cream butter and sugar together until pale and fluffy.
Sift flour, cornflour and baking powder together. Mix into butter mixture.
Split the mixture into two bowls, and add the cocoa powder to one of them, mixing well.
Roll the dough into small balls and place on a lined oven tray. Flatten each one slightly with a floured fork.
Cook for 15 mins at 180C or until cooked.
Once cold, you can sandwich the chocolate ones together with a chocolate-hazelnut spread (such as nutella) and the plain ones together with raspberry icing. Stir the jam into the icing sugar, then keep adding lemon juice until you have a stiff, spreadable icing.