The Hazelnut and Chocolate Semperit cookie takes a fun shape in the form of mini Churros and you can dip it in chocolate hazelnut spread or chocolate sauce as you see fit.
Photo and recipe courtesy of SCS.
- 200g butter
- 75g icing sugar
- 1 egg yolk
- 1/4tsp vanilla essence
- 140g plain flour
- 80g ground hazelnut
- 60g corn flour
- 100g custard powder
- 150g chocolate hazelnut spread
- Beat butter and icing sugar until fluffy, then add in egg yolk and vanilla essence.
- Combine with flour, ground hazelnut, corn flour and custard powder. Knead into a dough.
- Place dough into a piping bag or pump and press it to a 4cm strips.
- Bake at 160ºC for 15 minutes or until cooked.
- Serve with chocolate hazelnut spread.