- 200g butter
- 120g soft brown sugar
- half tsp vanilla essence
- 1 egg yolk
- 1 tsp instant coffee granules
- 2 tsp evaporated milk
- 350g plain flour, sifted
- 50g hot chocolate flakes (or replaced with cocoa powder)
- 80g hazelnuts
- 1 egg yolk, lightly beaten
Toast hazelnuts in preheated oven at 160 F for 6-7 minutes. Remove, leave to cool slightly then remove the skin. Preheat oven to 170 F and grease baking trays.
Combine evaporated milk with instant coffee granules and in a small bowl. Stir to dissolve and leave aside.
Beat butter, sugar, essence and egg yolk until creamy. Add coffee and milk mixture.
Fold in sifted flour and add hot chocolate flakes to mix into soft dough. Roll out dough in batches in between two plastic sheets with a rolling pin. Use cookie cutters to stamp out shapes of your choice. Place cookies on prepared baking trays.
Dip the base of a hazel nut into egg yolk and press lightly onto a cookie. Bake the cookies for 15 minutes. Leave in the tray for 3-4 minutes before removing onto a wire rack to cool completely than store in containers.