For filling: 40g butter, at room temperature 60g (1/3 cup) icing sugar, sifted. 2 Tbls of cocoa powder. A hand full of chopped almonds. (You can add these by choice)
Step 1 Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
Step 2 Use electric beaters to beat the butter and icing mixture in a large bowl until pale and creamy then add your melted 1/2 block of good chocolate and mix through.
Step 3 Sift the plain flour, cornflour & cocoa together into a bowl. Add half of the flour mixture to the butter mixture & beat on low speed until just combined. Repeat with remaining flour mixture.
Step 4 Roll a tsp full of the dough into balls. Place on lined trays about 5cm apart (they will spread during cooking).
With the end of a fork, press lightly on top of each ball to flatten to a 1cm-thick, 3cm disc.
Step 5 Bake in preheated oven, swapping trays halfway through, for 20 minutes or until cooked through.Set aside for 5 minutes before trans-ferring to a wire rack to cool. Repeat with remaining dough.
Step 6 To make the filling: use electric beaters to beat the butter, icing mixture and cocoa in a medium bowl until pale and creamy.
Spread around a tsp of the filling over the base of half of the biscuits. Gently sandwich together with the remaining biscuits