Hazelnut Cream Stuffed Cookies

published on 7 February, 2018 at 23:08

Ingredients:
130g Flour
100g Icing Sugar
240ml Oil
1 Egg
1 Tsp Vanilla Essence
Flour for dusting
200-250g of Hazelnut cream
Powdered sugar for dusting

Instructions:
Mix together the 130g flour, icing sugar, oil, egg and vanilla essence to form a wet batter and tip onto a floured work surface.
Separate into half.
To half of the batter add 40g of cocoa powder and knead to form a cookie dough and set aside.
Take the other half of the batter and add another 65g of flour to form a second cookie batter.
Roll most of each of these doughs into balls approximately 1cm-1.5cm in diameter.
Take a plastic lemon juicer and flip it upside down, putting it into a glass helps to stabilise.
Line the cavity with cling film.
Take the balls and push into the ridges in the lemon juicer to create a shell, alternating the flavours to create a random pattern. This recipe will make around a dozen cookies depending on the size of the lemon juicer.
Warm the hazelnut cream either in a microwave for 15 seconds or in a bowl over hot water to soften a little then fill the cavity.
Take more of the dough and create a base.
Wrap with the overhanging cling film and refrigerate whilst you create the remaining cookies.
Place on baking parchment and bake in the oven at 180°C or 350F around 12 minutes but monitor and remove when cooked*.

*If cooked for too long they will collapse so be vigilant