1. Add flour, cocoa powder, sugar, and salt to a bowl and mix until well combined. Add the cold butter in small pieces and mix/knead everything quickly to get a nice smooth dough. Do not overwork the dough or it will get warm and we don’t want that. Wrap in plastic wrap and place in the fridge for about 1 hour.

 

2. For the topping make a meringue by adding the egg whites and salt to a bowl and whisk on high speed until shite and foamy. Gradually add the sugar and mix until stiff peaks form. Mix for 6-8 minutes more until the sugar has dissolved completely. Sift the cornstarch on top of the stiff egg whites and mix in. Fill into a piping bag with a large star tip and place in the fridge until needed.

 

3. Preheat the oven to 320°F (160°C). Line a baking sheet with baking parchment and set aside. Roll out the dough on a floured surface (or between two sheets of baking parchment) and cut out 20-22 rounds with a diameter of about 2 inches (5cm). Place the dough circles on the baking sheet with some space in between and place a Toffifee upside down (chocolate side down) in the center of each piece of dough and pipe a swirl of meringue on top to cover the Toffifee completely. Bake for 24-26 minutes until the meringue is dry but not browned – you want the meringue as light as possible. Take out of the oven and let cool down on a wire rack. Store in a tin box without any other cookies.