Cinnamon chocolate kisses
These cinnamon chocolate kisses are also delicious unfilled and dusted with icing (confectioners') sugar.
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- 250 g (9 oz/1 cup) unsalted butter, softened
- 85 g (3 oz/⅔ cup) icing (confectioners') sugar
- 155 g (5½ oz/1¼ cups) plain (all-purpose) flour
- 40 g (1½ oz/⅓ cup) cornflour (cornstarch)
- 30 g (1 oz/¼ cup) unsweetened cocoa powder
- 2½ teaspoons ground cinnamon
- 80 ml (2½ fl oz/⅓ cup) cream (whipping)
- 120 g (4¼ oz) dark chocolate (54 per cent cocoa solids), finely chopped
1. Preheat the oven to 160°C (315°F/Gas 2–3). Line two baking trays with baking paper.
2. Cream the butter and sugar in a medium-sized bowl using electric beaters until pale and fluffy. Sift in the flour, cornflour, cocoa and cinnamon and beat until just combined. Spoon the mixture into a piping (icing) bag fitted with a 1 cm (½ inch) star nozzle. Pipe 3 cm (1¼ inch) stars, about 2 cm (¾ inch) apart, onto the prepared trays. Place in the refrigerator for 20 minutes. Bake, swapping the trays halfway through cooking, for 20 minutes, or until just cooked through. Allow the biscuits to cool on the trays.
3. Meanwhile, to make the chocolate ganache, heat the cream in a small saucepan until almost simmering. Place the chocolate in a heatproof bowl and pour on the hot cream. Stand for 1 minute, then stir until the chocolate has melted. Cover with plastic wrap and place in the refrigerator, stirring occasionally, for 30 minutes, or until the ganache is a thick, spreadable consistency.
4. Spread the base of half the biscuits with chocolate ganache and sandwich together with the remaining biscuits.
5. These kisses will keep, stored in an airtight container, for up to 5 days.