Chocolate praline biscuits

1.Process flour, butter and cocoa in a food processor, until combined. Add sugar, syrup and egg. Process until dough forms. Turn onto floured board. Knead until smooth. Wrap in plastic. Chill 30 minutes.

2.Preheat oven to moderate, 180°C. Grease and line 2 oven trays with baking paper.

3.Roll dough between 2 sheets baking paper until 5mm thick. Using a 4.5cm fluted cutter, cut rounds from dough.

4.Arrange on trays. Bake 8-10 minutes, until firm. Cool.

5.PRALINE: Meanwhile, combine sugar and water in a saucepan. Stir over low heat, without boiling, until sugar dissolves. Bring to boil on high. Reduce heat to low and simmer, without stirring, for 8- 10 minutes until golden.

6.Line an oven tray with baking paper. Scatter with pistachios. Pour toffee over. Cool at room temperature until set. Break into chunks and process in food processor until crushed.

7.FILLING: Meanwhile, place cream in a saucepan. Bring to boil on high. Remove from heat. Stir chocolate through until smooth. Cool to room temperature. Stir praline through. Sandwich biscuits with filling. Dust with cocoa.