Ingredients
- Coffee cookie
- 230g butter, softened
- 200g caster sugar
- 5ml vanilla essence
- 20ml coffee granules
- 1 egg
- 10 baking powder
- 750ml cake flour
- 2.5ml salt
- Choc hazelnut
- 50g dark chocolate, 55%
- 30ml butter
- 45ml milk
- 125ml choc hazelnut spread
- 500ml icing sugar, sifted
- 2.5ml vanilla essence
- 0.25tsp salt
- 30g hazelnuts, chopped
- Garnish
- 1 cup castor sugar
- 60ml water
- 10 whole hazelnuts
Instructions
Coffee cookie
- Preheat oven to 180°C
- Cream butter & sugar
- Beat in vanilla, coffee & egg
- In a separate bowl, combine the remaining ingredients
- Add in batched to the butter mixture & cut into rounds
- Place on a lined baking tray
- Bake for 15-20 minutes until the edge are golden
- Remove & place on a wire rack to cool
Chocolate hazelnut filling
- Combine the chocolate, butter, milk & chocolate hazelnut spread
- Microwave on 50% power for 3-4min, stirring until smooth & thick
- Stir in the remaining ingredients
- Let it stand for 10minutes then beat until smooth & very thick
- Place in a pipping bag with a plain round nozzle
- Pip onto the cooled cookies & sandwich together
Garnish
- Make an amber coloured caramel with the sugar & water
- Push toothpicks into the hazelnuts & dip into the caramel
- Pull the hazelnut out of the caramel & stretch a long string of caramel out
- Once the string has set break into the desired length and garnish the serving plate
