Transform the humble but delicious shortbread by flavoring with the warmth of aniseed and coffee and the rich nuttiness of hazelnuts.
125 grams butter at room temperature
½ cup icing sugar
2 teaspoons finely ground espresso coffee
½ teaspoon whole aniseed, toasted and ground*
½ cup finely ground hazelnuts
⅔ cup plain flour
100 grams butter at room temperature
¼ cup Nutella
2 tablespoons cocoa
1 teaspoon finely ground espresso coffee
1 ½ cups icing sugar
Preheat the oven to 160°C.
Beat the butter, icing sugar, coffee and aniseed until pale and creamy. Add the combined ground hazelnuts, flour and salt and beat to combine. Spoon the mixture into a piping bag fitted with a large fluted nozzle. Pipe 30 biscuits about 6cm long on a lined baking tray, leaving a 2cm space between each one.
Bake for about 12-15 minutes until the biscuits are lightly golden. Transfer to a wire rack to cool completely.
Filling: Beat the butter, Nutella, cocoa and coffee until creamy and glossy. Beat in the icing sugar. Transfer to a piping bag with a fluted nozzle. Pipe a line of filling on half the biscuits then sandwich with the remaining biscuits. Dust with icing sugar to serve. Makes 15 double biscuits.
*Pantry note: Aniseed is not the same as star anise. Aniseed is the spice used to make the French drink Pastis and is widely used in Europe to flavour breads and cakes. Star anise is a small star-shaped spice with 5-6 points each containing a seed. It is used in Chinese 5-spice and many Asian recipes.