Name: Hazelnut moments with choc berry filling
Cook time: 8 min
Total time: 8 min
Ingredients: 90 gram (3 ounces) butter, softened; 1/2 teaspoon vanilla extract; 1/4 cup (55g) caster (superfine) sugar; 1 egg; 1/2 cup (50g) ground hazelnuts; 3/4 cup (110g) plain (all-purpose) flour; 1/4 cup (25g) cocoa powder; 90 gram (3 ounces) dark eating (semi-sweet) chocolate, melted; 60 gram (2 ounces) butter, softened; 1/3 cup (110g) chocolate-hazelnut spread; 1/4 cup (35g) fresh raspberries, chopped coarsely

Ingredients

90 gram (3 ounces) butter, softened

1/2 teaspoon vanilla extract

1/4 cup (55g) caster (superfine) sugar

1 egg

1/2 cup (50g) ground hazelnuts

3/4 cup (110g) plain (all-purpose) flour

1/4 cup (25g) cocoa powder

90 gram (3 ounces) dark eating (semi-sweet) chocolate, melted

60 gram (2 ounces) butter, softened

1/3 cup (110g) chocolate-hazelnut spread

1/4 cup (35g) fresh raspberries, chopped coarsely

Method

1.Beat butter, extract, sugar and egg in small bowl with electric mixer until combined. Stir in ground hazelnuts, then sifted flour and cocoa.

2.Divide dough in half; roll each half between sheets of baking paper until 3mm (¹/ 8-inch) thick. Refrigerate 30 minutes.

3.Preheat oven to 180°C/350°F. Line oven trays with baking paper.

4.Cut dough into 4cm (1½-inch) fluted rounds; place on trays 2.5cm (1 inch) apart. Bake about 8 minutes. Cool on trays.

5.To make choc berry filling, beat cooled chocolate, butter and spread in small bowl with electric mixer until thick and glossy. Fold in raspberries.

6.Spoon choc berry filling into piping bag fitted with 2cm (¾-inch) fluted tube. Pipe filling onto flat side of half the biscuits;

Unfilled biscuits will keep in an airtight container for up to a week. Filled biscuits will keep for a few days in an airtight container in the fridge.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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