Espresso Hazelnut Whoopie Pies
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
- For the dough
- ½ cup butter
- ½ cup brown sugar (scant)
- 2 Tbsps Golden syrup
- 1 egg
- 1 ¼ cups all-purpose flour
- ⅓ cup hazelnut flour
- 1 Tbsp Corn starch
- 1 tsp Baking powder
- 12 Hazelnuts
- For filling and decorating
- 5 ozs white chocolate
- 2 Tbsps cream
- 1 Tbsp cold Espresso
- ¼ cup cold butter (flaked)
- powdered sugar (for dusting)
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line a baking tray with grease-proof paper.
2.
Beat the butter with the sugar, syrup and a pinch of salt until fluffy, then beat in the egg. Mix together the flour, ground hazelnuts, cornflour and baking powder and stir into the mixture.
3.
Make 24 small mounds of dough on the baking tray and top half with hazelnuts. Bake in the oven for 12-15 minutes. Remove and allow to cool completely.
4.
For the filling, melt the white chocolate with the cream in a bowl over hot water. Remove from the heat and beat in the espresso and cold butter. Cool to a creamy consistency.
5.
Spread or pipe the mixture onto the underside of the nut-topped biscuits and sandwich with the remaining biscuits. Serve dusted with icing sugar.
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