Coffee, chocolate & nutella biscuit sandwiches

Name: Coffee, chocolate & nutella biscuit sandwiches
Prep time: 15 min
Cook time: 15 min
Yield: 30 cookies
Ingredients: 115 gm butter; 100 gn caster sugar; ½ tsp vanilla extract; 2 tsp ground coffee / instant coffee; 1 large free-range egg; 1 tsp baking powder; 220 gm all-purpose flour or cake flour; pinch of salt; 25 gm dark chocolate; 1 Tbsp butter; 2 – 3 tbsp milk; ¼ cup Nutella; 1 cup / 250ml icing sugar sifted; ½ tsp vanilla extract; 15 – 20 gm hazelnuts roughly chopped

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Prep Time
15 mins
Cook Time
15 mins
Servings
30 cookies
Cuisine
American

Coffee, chocolate & nutella biscuit sandwiches

Quade Mayo

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Chocolate & Nutella ganache is sandwiched between lightly coffee-flavoured cookies (biscuits).

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Ingredients

Servings

Coffee cookie/biscuit:

115 gm butter softened
100 gn caster sugar
½ tsp vanilla extract
2 tsp ground coffee / instant coffee
1 large free-range egg
1 tsp baking powder
220 gm all-purpose flour or cake flour
pinch of salt

Chocolate hazelnut icing:

25 gm dark chocolate 70%
1 Tbsp butter
2 – 3 tbsp milk
¼ cup Nutella
1 cup / 250ml icing sugar sifted
½ tsp vanilla extract
15 – 20 gm hazelnuts roughly chopped

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Instructions

To make the cookies:

Preheat the oven to 180C / 350F and line a large baking tray with silicone or baking paper.
Cream the butter, sugar, coffee and vanilla in a bowl with an electric mixer. Add the egg and beat until light and fluffy. Sift the flour, baking powder and salt and briefly mix.
Turn the dough out onto a surface dusted with flour and roll it out to about 5mm thick and cut out rounds with a cookie cutter. I used a 6cm round. Place on the baking sheet and bake for 12 – 15 minutes until lightly golden.
Remove and cool on a wire cooling rack.

Chocolate hazelnut filling:

Put the chocolate, butter and Nutella into a microwave-proof bowl and microwave in 30-second intervals until the chocolate melts. Remove every 30 seconds and stir to see if it's melted.
Add the sifted icing sugar, vanilla and milk and beat until smooth. Add the chopped hazelnuts and allow to cool slightly until it firms up. If necessary, place the icing in the fridge for a few minutes to cool and thicken.
Spread a layer of the chocolate, and Nutella icing on a biscuit and then sandwich another biscuit on top and squeeze gently to seal it together.