Makes 16
125g butter, softened
¾ cup plain flour
¼ cup icing sugar
2 tbsp cornflour
2 tbsp cocoa powder, sifted
50g dark chocolate, melted
¼ cup hazelnut chocolate spread
Preheat oven to 160°C. Line 2 trays with baking paper. Use an electric beater to beat butter in a bowl until pale and creamy. Add flour, icing sugar, cornflour and cocoa. Stir until well combined.
Roll two teaspoons of chocolate mixture into balls. Place 2cm apart on the lined trays. Use a fork dusted in cocoa powder to flatten.
Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until cooked through. Remove from oven and set aside on trays to cool.
Spread a little melted chocolate over the base of each biscuit. Set aside for 15 minutes to set.
Spread the base of half the biscuits with hazelnut spread. Sandwich together with remaining biscuits.
