250g unsalted butter
1 teaspoon vanilla essence
1 cup (160g) icing sugar, sifted
1 ¾ cups (260g) plain flour, sifted
¼ cup (25g) cocoa, sifted
Mocha Filling
50g dark chocolate
20g butter
1 cup (160g) icing sugar
1 teaspoon vanilla essence
2 tablespoons hot coffee
METHOD
1. Preheat oven to 180°C. Line 2 baking trays with baking paper. Beat butter and vanilla essence together with an electric mixer until creamy. Add icing sugar and continue to beat until pale and well combined. Add flour and cocoa and mix to combine.
2. Roll 2 teaspoons of dough into balls and place on prepared trays. Press centre of each ball with ball of thumb to make indentation. Bake for 12 minutes, until set.
3. Meanwhile prepare Mocha Filling. Melt chocolate and butter in a small heavy-based saucepan on low, stirring constantly. Stir in icing sugar, vanilla and enough coffee to make a smooth filling. Spoon filling into centres when barely warm then cool completely on wire racks.
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