These could be my favourite biscuits, big claim I know! Melt in the mouth buttery shortbread, with the fabulous flavour combination of hazelnut, coffee and cocoa. Winner winner...
On the subject of winning, there's a giveaway on my instagram account, click here to find out how to win a beautiful KARMME mini clutch. Perfect for nights out, party season is fast approaching! In the meantime, bake these, they're wonderful.
cocoa, espresso and hazelnut whirls
(makes 12 sandwich cookies)
100g unsalted butter, soft at room temperature
25g icing sugar
1/2 tsp vanilla paste
95g plain flour
4g cocoa powder, approximately 1 1/2 teaspoons
1g espresso powder, a good pinch
15g cornflour
25g roasted hazelnuts, finely chopped
• preheat your oven to 180ºC (160ºC fan)
• in a stand mixer fitted with the paddle attachment, whip the butter and sugar until light and fluffy, add the vanilla and mix until combined
• sift together the remaining ingredients, then sift again over the butter and sugar, then beat on the slowest speed until smooth and streak free
• use a piping bag fitted with a star tip to pipe 24 swirls onto a lined baking tray, sprinkle half of the cookies with the chopped hazelnuts
• bake for 14 minutes, then cool on a rack
• when completely cool, use a piping bag fitted with a plain round tip to pipe a small mound of ganache on the flat side of the nutty cookies, gently sandwich together with the remaining cookies
• store cookies in an airtight container for up to 3 days, if it's particularly warm, pop the container in the fridge, the cookies will soften more quickly if refrigerated
white chocolate and hazelnut ganache
90g white chocolate
40g thickened cream
40g hazelnut butter
5g nutella
• put the white chocolate and cream in a microwave proof bowl, microwave on 60% power for 30 seconds, stir, return to the microwave for 10 second blasts if necessary, until the chocolate has melted
• add the hazelnut butter and nutella, stir until smooth, chill in the fridge until firm enough to pipe
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