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.

How to Make Choc- Hazelnut Cookie Sandwich

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