Name: Coffee wreaths
Cook time: 25 min
Total time: 25 min
Ingredients: 250 gram butter, at room temperature; 2 eggs, at room temperature; 2 teaspoon instant coffee granules; 1 tablespoon boiling water; 1 1/2 cup (330g) firmly packed dark brown sugar; 3 cup (450g) plain flour; 1/2 cup (50g) dutch cocoa powder; 1/4 cup (60ml) pouring cream; 100 gram dark eating chocolate; 1 1/2 tablespoon hazelnut-flavoured liqueur

Ingredients

250 gram butter, at room temperature

2 eggs, at room temperature

2 teaspoon instant coffee granules

1 tablespoon boiling water

1 1/2 cup (330g) firmly packed dark brown sugar

3 cup (450g) plain flour

1/2 cup (50g) dutch cocoa powder

1/4 cup (60ml) pouring cream

100 gram dark eating chocolate

1 1/2 tablespoon hazelnut-flavoured liqueur

Method

1.Combine coffee and water in a small bowl. Stir until coffee dissolves.

2.Beat butter, eggs and sugar in a small bowl with electric mixer until combined. Stir in coffee mixture. In two batches, stir in sifted flour and cocoa.

3.Turn dough onto floured surface and knead until smooth. Divide dough in half and enclose in plastic wrap. Refrigerate 30 minutes.

4.Roll each half of dough between sheets of baking paper until 5mm thick. Place on tray and refrigerate 15 minutes.

5.Preheat oven to 180°C. Line two oven trays with baking paper. Draw a 25cm circle on each piece of baking paper, turn paper over.

6.Using the largest star cutter, cut out 40 stars. Use remaining cutters to cut out different-sized stars, re-rolling scraps of dough as necessary. Place stars on trays, slightly overlapping to make two wreaths. Bake about 15 minutes; cool on trays.

7.Meanwhile, to make chocolate sauce, bring cream almost to the boil in small saucepan. Remove from heat. Break chocolate into pan, add liqueur; whisk until smooth. Stand about 30 minutes or until thick.

8.Serve wreaths with sauce.

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Ingredients

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