MILK CHOCOLATE HAZELNUT SANDWICH COOKIES (KINGSTONS)
 
 
Ingredients
  • FOR THE BISCUITS
  • 65g rolled oats
  • 160g unsalted butter, softened (3/4 cup)
  • 160g raw caster sugar
  • 55g maple syrup
  • 1 cup plain flour
  • 75g dessicated coconut
  • ¼ tsp salt
  • FOR THE FILLING
  • 200g milk chocolate, chopped
  • 3 tbsp Nutella
Method
  1. To make the biscuits, preheat the oven to 160 C (320 F) and line a few trays with baking paper.
  2. In a food processor or blender, process the oats until they are fine. Set aside.
  3. Using an electric mixer, beat the butter and sugar together until pale and creamy, 2 - 4 minutes.
  4. Turn the mixer onto a low speed and add the maple syrup in a slow stream.
  5. Add the flour, coconut, fine oats and salt and mix until incorporated.
  6. Roll teaspoons of the mixture into small balls and line up on the trays, leaving 5cm (2 inches) spreading room. Flatten the balls with the lightly floured base of a glass.
  7. Bake until golden, about 15 minutes. You should have 40 cookie halves. Allow them to cool.
  8. To make the filling, melt the chocolate in the microwave in 30 second intervals, stirring between each burst.
  9. Once the chocolate is completely melted and smooth, stir in the Nutella. Allow to cool to a spreadable consistency.
  10. Spread a couple of teaspoons of chocolate filling onto a cookie and sandwich it together with another cookie. Repeat until all the cookies have been used up. Makes 20.
  11. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2012/07/29/milk-chocolate-hazelnut-sandwich-cookies/