Ingredients
250g soft unsalted butter
2/3 cup icing sugar, sifted
1 ½ tsp vanilla extract
1 2/3 cup plain flour
½ cup cocoa
¾ cup hazelnut meal (105g)
Filling
125g dark chocolate, chopped
30g unsalted butter
½ cup hazelnut meal (75g)
Beat butter and sugar in a bowl until light and fluffy, and then add the vanilla. Sift flour and cocoa and stir butter mix with the hazelnut meal until mixture is well combined.
Roll heaped tablespoons of batter into balls, then place onto baking paper-lined trays and flatten slightly with your fingers. Refrigerate for 2hrs or overnight. Bake at 180°C for 15mins or until firm to the touch. Cool on trays for 5mins then transfer to wire racks to cool completely (be careful, they can be very crumbly if too warm).
For filling:
Melt chocolate and butter in a small heatproof bowl over a saucepan of simmering water. Remove bowl from the heat, add the hazelnuts and stir to combine well. Spread some of the filling onto half of the cooled biscuits, then top with the remaining biscuits. Leave in a cool place to set.
Biscuits will keep in a container for 1 week (if you’ve got really good willpower) or frozen for 3 months.
The filling makes a lot. So if you’ve got leftovers, it’s really tasty on top of vanilla ice cream!
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