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1
For filling, place mascarpone cheese in mixing bowl.
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2
Dissolve coffee in the rum.
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3
Add coffee rum and brown sugar to the cheese.
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4
Mix together well.
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5
Cover with plastic wrap and chill until needed.
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6
Preheat over to 400u00b0.
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7
Line 2-3 baking sheets with parchment paper.
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8
For cookies, cream caster sugar and butter together until light and fluffy.
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9
Add beaten egg and mix well.
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10
Stir in the flour and mix thoroughly until well combined.
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11
Place mixture into a pastry bag with a 1/2 inch plain nozzle attached, or you could us a heavy-duty plastic bag and snip off a bout 1/2 inch from 1 corner.
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12
Pipe 28 small blobs onto the baking sheets, spacing slightly apart.
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13
Cook for 6-8 minutes until firm in the center and just beginning to brown around the edges.
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14
Remove from oven and set aside to cool.
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15
To assemble, spread the filling over half of the cookies.
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16
Top with the other halves.
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17
Put chocolate and milk together into a small bowl and place over hot water.
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18
DO NOT OVERHEAT.
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19
When chocolate is melted stir vigorously to make a spreadable consistency.
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20
Spread the topping over the cookies and sprinkle with grated crushed chocolate flakes.
