How to Make
Chocolate Hazelnut Rudolph Biscuit
Time
35 Minutes + 1 Hour Chilling
Difficulty
Easy
Serves
12 Biscuits
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1.
For the Hazelnut Chocolate Shortbread: Preheat your oven to 160°c fan / gas 4 and line two flat sheet baking trays.
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2.
Cream the butter and icing sugar together until smooth then add the flour, cocoa powder and Hazelnut Coffee and mix them together to combine.
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3.
Bring the mixture together with your hands to form a dough, then roll into a disc and leave in the fridge to chill for 1 hour.
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4.
Once cooled, dust a work surface with some flour and roll the dough to around 1cm thickness then stamp 24 circles out using a 2-inch circle cookie cutter.
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5.
Lay the circles onto the lined baking trays and bake for 10-12 minutes.
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6.
Remove from the oven and leave on the trays for a few minutes to form before moving to a wire rack to cool completely.
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7.
To Assemble: Add the hazelnut spread to a piping bag and snip the end off.
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8.
Lay out half the biscuits face down and pipe around 1 tbsp of spread onto each biscuit. Lay another biscuit on top to sandwich them together.
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9.
Stick the pretzel halves between the gaps at the top of the biscuit to form the Rudolph antlers, then decorate the top of the biscuit with two edible eyes and a red button nose.
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10.
These will keep well stored in an airtight container somewhere cool and dry.
