Chocolate Hazelnut Rudolph Biscuits

METHOD

1. For the Hazelnut Chocolate Shortbread: Preheat your oven to 160c fan / gas 4 and line two flat sheet baking trays.
2. 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.
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.
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 (approx: 2-inch diameter).
5. Lay the circles onto the lined baking trays and bake for 10-12 minutes.
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.
7. To assemble: Add the hazelnut spread to a piping bag and snip the end off.
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.
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.
10. These will keep well stored in an airtight container somewhere cool and dry.