Coffee Wreaths

Name: Coffee Wreaths
Ingredients: 1 cup butter, at room temperature; 1 2/3 cups dark brown sugar; 2 None large eggs, at room temperature; 2 tsp instant coffee granules, dissolved in 1 tbsp boiling water; 3 1/4 cups all-purpose flour; 1/2 cup Dutch cocoa powder; 1/4 cup heavy cream; 3.5 oz dark chocolate, chopped; 1/2 tbsp hazelnut liqueur

9 ingredients

6 steps

Ingredients

1 cup butter, at room temperature
1 2/3 cups dark brown sugar
2 None large eggs, at room temperature
2 tsp instant coffee granules, dissolved in 1 tbsp boiling water
3 1/4 cups all-purpose flour
1/2 cup Dutch cocoa powder
1/4 cup heavy cream
3.5 oz dark chocolate, chopped
1/2 tbsp hazelnut liqueur

Directions

1

In a stand mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well between additions. Add coffee mixture. Fold in flour and cocoa powder and mix until combined. Turn dough out onto a floured work surface and knead until smooth. Divide in 1/2 and wrap in plastic wrap. Chill for 30 mins.
2

Roll each portion of dough out between sheets of baking paper until 1/4 inch thick. Place on a baking tray and chill for 15 mins.
3

Preheat oven to 350°F. Line 2 baking trays with parchment paper. Draw a 10 inch circle on each piece of parchment paper. Flip paper over so markings are on the bottom.
4

Cut out 40 large stars from dough then cut out remaining dough using medium and small star-shaped cutters. Arrange stars on trays, slightly overlapping to make 2 wreaths. Bake for 15 mins then let cool on trays.
5

Meanwhile, to make the chocolate sauce, bring cream just to a boil in a small saucepan. Remove from heat and add dark chocolate and liqueur. Set aside for 1-2 mins then whisk until smooth. Let stand for 30 mins, or until thick.
6

Serve wreaths with sauce.