- 1 teaspoon instant coffee granules
- 2 teaspoon boiling water
- 250 gram butter, softened, chopped
- 2 eggs
- 1 1/2 cup (330g) firmly packed dark brown sugar
- 1/4 cup (25g) dutch cocoa powder
- 3 1/2 cup (525g) plain (all-purpose) flour (measure flour in two equal amounts)
- 1/4 cup (60ml) pouring cream
- 100 gram dark (semi-sweet) chocolate, chopped coarsely
- 1 1/2 tablespoon hazelnut flavoured liqueur
- 1Combine coffee with the water in a small bowl stir until coffee dissolves.
- 2Beat butter, eggs and sugar in a small bowl with an electric mixer until combined. Divide mixture into two medium bowls. Stir coffee mixture and cocoa into one bowl, keep the other bowl plain. Stir one amount of the sifted flour into the coffee mixture. Stir the remaining flour into the plain mixture.
- 3Turn coffee dough onto a lightly floured surface, knead until smooth, wrap in plastic wrap. Knead plain dough until smooth, wrap in plastic wrap. Refrigerate doughs for 30 minutes.
- 4Roll each dough half between sheets of baking paper until 5mm (¼-inch) thick; place on oven trays, refrigerate 15 minutes.
- 5Preheat oven to 180°C (160°C fan forced). Line two oven trays with baking paper. Draw a 25cm (10-inch) circle on each piece of baking paper, turn paper over. (Use circle to position stars for wreath.)
- 6Using the largest star cutter, cut out 40 stars. Use remaining cutters to cut out different-sized stars, re-rolling scraps as necessary. (Refrigerate dough for 10 minutes to firm if it becomes too soft.) Place stars on trays, slightly overlapping to make two wreaths. Bake for 15 minutes, cool for at least 1 hour on the trays before carefully moving to the storage container.
- 7Make chocolate sauce. Bring cream almost to the boil in a small saucepan, remove from heat. Add chocolate then liqueur to pan, stir until smooth. Stand about 30 minutes or until thick.
- 8Serve wreaths with sauce.
You need three or four different sized star cutters to make these wreaths. We used 8cm (3¼-inch), 6cm (2 inch), 5cm (2-inch) and 3cm (1¼ inch) cutters. The sauce will set if refrigerated, reheat in a small saucepan, stirring, over low heat until smooth. You can make one large wreath or several smaller ones, adjust the cooking time.
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