Chocolate Hazelnut Rudolph Biscuits
Time
35 Minutes (plus 1 hour of chilling)
Difficulty
Easy
Makes
12 biscuits
Give our easy Christmas biscuit recipe a try. Packed full of coffee and chocolate flavour, our Rudolph biscuits will be a hit with everyone this festive season. Will you be giving them a ho-ho-ho?
INGREDIENTS
For the Hazelnut Chocolate Shortbread:
240g plain flour
225g unsalted butter
60g icing sugar
50g cocoa powder
1 tbsp Whittard Hazelnut Ground Coffee
For the Hazelnut Chocolate Filling:
100g hazelnut spread
Rudolph decorations:
24 edible eyes
24 red button sweets
24 pretzels halved
You will need:
Flat sheet baking tray
2-inch circle cookie cutter
Piping bag
METHOD
- For the Hazelnut Chocolate Shortbread: Preheat your oven to 160c fan / gas 4 and line two flat sheet baking trays.
- Cream the butter and icing sugar together until smooth then add the flour, cocoa powder and Hazelnut Ground Coffee and mix them together to combine.
- 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.
- 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 (approx: 2-inch diameter).
- Lay the circles onto the lined baking trays and bake for 10-12 minutes.
- Remove from the oven and leave on the trays for a few minutes to form before moving to a wire rack to cool completely.
- To assemble: Add the hazelnut spread to a piping bag and snip the end off.
- 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.
- 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.
- These will keep well stored in an airtight container somewhere cool and dry.
For the Hazelnut Chocolate Shortbread:
240g plain flour
225g unsalted butter
60g icing sugar
50g cocoa powder
1 tbsp Whittard Hazelnut Ground Coffee
For the Hazelnut Chocolate Filling:
100g hazelnut spread
Rudolph decorations:
24 edible eyes
24 red button sweets
24 pretzels halved
You will need:
Flat sheet baking tray
2-inch circle cookie cutter
Piping bag
- For the Hazelnut Chocolate Shortbread: Preheat your oven to 160c fan / gas 4 and line two flat sheet baking trays.
- Cream the butter and icing sugar together until smooth then add the flour, cocoa powder and Hazelnut Ground Coffee and mix them together to combine.
- 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.
- 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 (approx: 2-inch diameter).
- Lay the circles onto the lined baking trays and bake for 10-12 minutes.
- Remove from the oven and leave on the trays for a few minutes to form before moving to a wire rack to cool completely.
- To assemble: Add the hazelnut spread to a piping bag and snip the end off.
- 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.
- 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.
- These will keep well stored in an airtight container somewhere cool and dry.
