Gluten free melting moments with chocolate
Makes about 14 depending on the size of the dough balls you make!
150g/5 oz corn flour
150g/5 oz gluten free self-raising flour
225g/8 oz butter
50g/2 oz icing sugar
1 large tsp. lemon zest
For the filling:
50g/2 oz butter
110g/4 oz icing sugar
1 level dessert spoon cocoa powder
- Preheat oven 160C/325F/Gas3.
- Mix all the ingredients for the melting moments in a food processor or food mixer until it comes together in a dough.
- Roll into small marble sized balls and place on a non- stick tray or lined tray, well apart from each other as they spread.
- Mix the filling ingredients together until very smooth in a food processor (if it's a small bowl - there's not enough mixture for a large processor bowl) or use a whisk and mixing bowl. Using a teaspoon or piping bag, sandwich the biscuit halves together. Dust with icing sugar. Store in an airtight container in a cool place for up to two weeks. They are even better a few days after making!