Chocolate & Hazelnut Rings

Chocolate & Hazelnut Rings B

Rings of kings! I don’t know why I call them that but it’s what they are to me. Rich chocolate, crunchy hazelnuts: a royal match indeed! And if you want to be even more regal, why not drizzle them with chocolate too…

Chocolate & Hazelnut Rings
Makes 24

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  • 150g unsalted butter, softened
  • 90g dark brown soft sugar
  • 1 egg yolk (of a medium egg)
  • 170g plain flour, sifted
  • 30g cocoa powder, sifted
  • 40g toasted, chopped hazelnuts

In a medium-sized bowl beat the butter with the sugar and egg yolk until smooth. Mix in the flour and cocoa powder with a wooden spoon until the mixture starts to come together, then use your hands to gently knead the dough until it is smooth and comes into a ball. Split the dough in two and roll each half between two sheets of non-stick baking paper until it is 3mm thick then chill in the fridge for 20-30 minutes until it firms up.

Preheat the oven to 180°C (170°C fan)/350°F/gas mark 4 and line three baking trays with non-stick baking paper. Use an 8cm plain cutter to cut out rounds and a 3cm cutter to cut out the centres. Arrange the rings on the trays then sprinkle with the hazelnuts, pressing the hazelnuts in carefully. Re-roll the trimmings as necessary and bake each tray for 12-14 minutes. Remove from the oven and transfer to a cooling rack.


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