Ingredients:

• 80 gm – Butter, softened
• 55 gm – Caster Sugar
• 110 gm – Plain Flour
• 50 gm – Ground hazelnut or Almonds
• 25 gm – Cocoa powder, plus 1 tbsp – extra to dust
• 1 -Egg
• 1 tsp – Vanilla essence
• For the Choc-Hazelnut cream:
• 100 gm – Plain chocolate, melted
• 50 gm – Butter, softened
• 110 gm – Choc-Hazelnut spread.

Method:

1. Preheat oven to 160 degree Celsius and lightly grease two oven trays.
2. Beat butter, sugar, essence and eggs until light and fluffy.
3. Add the ground hazelnut, sifted flour and cocoa, and knead it into a dough.
4. Wrap it in a cling film and refrigerate for 1 hour or until firm.
5. Then roll the dough between two sheets of baking paper until 3 mm thick, cut with 4 cm fluted cutter.
6. Place the cookies on the trays and bake for 10 to 12 minutes.
7. Let them stand cookie for 5 mins. Then place then in a wire rack to cool.
8. Now beat the cooled melted chocolate, butter and choc-hazelnut spread until a thick and glossy cream is formed.
9. Spoon the cream into the piping bag with a large fluted tube.
10. Pipe the cream onto a biscuit, sandwich with another biscuit on top.
11. Now dust the cookies with some cocoa powder.
12. Serve with tea or milk.

Recipe courtesy of Ayeesha Riaz