Roasted Hazelnut Buttercream Cookie Sandwiches
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Servings16 pieces
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Prep time30 minutes + 2 hours
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Cooking time15 minutes
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DifficultyMedium
INGREDIENTS
Espresso Sable Cookies:
- 60g Unsalted Butter, softened
- 40g Caster Sugar
- 1 large Egg Yolk
- 110g Plain Flour
- 10g Instant Coffee Powder
- 1-2 twists of TASTEOLOGY Great Barrier Reef Rock Salt
Roasted Hazelnut Buttercream Filling:
- 100g Butter, softened
- 1 tablespoon TASTEOLOGY Roasted Hazelnut Syrup
- 40g Icing Sugar, sifted
- 100g Mascarpone, softened
- Dark & Milk Crispearls*, crushed hazelnuts to taste (optional)
STEPS
Espresso Sable Cookies:
- Whisk together the softened butter and caster sugar until the sugar granules have dissolved.
- Add egg yolk and a dash of TASTEOLOGY Great Barrier Reef Rock Salt (1-2 twists) and mix till just combined.
- Sift flour and coffee powder into mixture and mix with a spatula till it has all come together.
- Shape the mixture into a ball, wrap with cling wrap and chill for minimum 2 hours (preferably overnight).
- Preheat oven to 160°C.
- Remove the dough from the fridge and let it soften for 5 - 10 minutes, until it is soft enough to roll without crumbling apart. It should still be cold.
- On a floured surface, roll out the dough to about 3mm thick. Using a 1.5” heart cookie cutter (or any other shape preferred), cut out the cookie shapes and transfer to a parchment-lined baking sheet.
- Gather the scrap dough, roll and repeat. If the dough becomes too sticky to work with, put it back in the fridge to chill for 5 - 10 minutes before working with it again.
- Bake for 15 minutes. Allow to rest on tray for 5 minutes before transferring to a wire rack to cool completely.
Roasted Hazelnut Buttercream Filling:
- While the cookies are baking, beat softened butter and icing sugar on medium-high speed for approximately 3 - 5 minutes till it becomes fluffy and pale.
- Add mascarpone and 1.5 tablespoons of TASTEOLOGY Roasted Hazelnut Syrup and beat till fully incorporated.
- Optional: Fold in crushed hazelnuts and/or milk/dark crispearls.
- Fill piping bag with buttercream. Cut off the end and pipe an even layer onto one of the cookies. Place another cookie on top to make sandwich. Repeat with remaining cookies.
- Store in an airtight container in the fridge for 2 - 3 days.
Tip: For clean edges, place cookie sandwiches and remaining buttercream (there should still be a bit left in the piping bag) in the fridge for 10 - 20 minutes. Remove from fridge and fill in any gaps in the sandwiches with the remaining buttercream. Use a knife or dough scraper to clean off excess buttercream along the edges of the sandwich.
*Crispearls are chocolate-coated crunchy wafer balls and can be found in specialty chocolate shops and most bulk candy warehouses
