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Chocolate Hazelnut Tcharek

by | May 12, 2020 | Cookies, Biscuits and Bars | 0 comments

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Think chocolate hazelnut spread stuffed shortbread, but better!

Chocolate Hazelnut Tcharek Chocolate Hazelnut Tcharek

Chocolate Hazelnut Tcharek
Yields 28
Print
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
28
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 400g cake flour
  2. 200g salted butter, softened
  3. 60g ground hazelnuts
  4. 30ml icing sugar
  5. 50ml orange blossom water
  6. 20ml water
For the stuffing
  1. 90g chocolate hazelnut spread
  2. 200g ground hazelnuts
  3. 25g sugar
  4. 10g butter, softened
  5. 15ml orange blossom water
  6. Icing sugar, for dusting
Instructions
  1. Preheat the oven to 180 degrees celsius, gas mark 4. Line 2 x standard baking sheets with baking paper and set aside.
  2. In a large bowl, mix together the flour, butter, ground hazelnuts and icing sugar. Rub together until the mixture resembles coarse breadcrumbs. Add the orange blossom water gradually with the tips of the fingers to form a soft dough.
  3. Divide the dough into 30g balls, refrigerate for 30 minutes.
  4. For the stuffing, mix all the ingredients together. Divide into balls 12g each. Shape each into a sausage about 3cm long.
  5. Remove the dough from the refrigerator and roll each out to 5mm thick into an oval shape. Place the filling in the centre and fold the dough around it so it completely covers the filling. Shape into crescents. Arrange on a lined baking tray and bake in the preheated oven for 15-20 minutes or until just turning golden brown. Allow to cool.
  6. Make the syrup by mixing the water, orange blossom and sugar together. Dip each tcharek into the syrup and then coat in the icing sugar. Dust with gold dust, if desired.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
The Kate Tin https://thekatetin.com/

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