Coffee and Cream
Cookie Recipes - Brazilian Spirals
Ingredients
3 1/3
cups/500
g all-purpose/plain
flour
1/4 tsp baking powder
1/8 tsp salt
1
cup/2S0 g butter, softened
3/4 cup/150 g granulated sugar
3 tbsp
vanilla sugar
1 tbsp brandy
1/2 tsp vanilla extract/essence
2 large
eggs
4 tbsp chocolate hazelnut spread (Nutella)
1 tbsp coffee liqueur
Method:
Refrigerate four
cookie sheets. Sift the flour, baking powder, and
salt into a medium bowl.
Beat the butter and
granulated and vanilla sugars in a large bowl with
an electric mixer at high speed until creamy.
Add
the brandy and vanilla. Add the eggs, beating
until just blended. Mix in the dry ingredients to
form a soft dough. Mix the chocolate hazelnut
spread and coffee liqueur in a small bowl.
Roll
the dough out into a large rectangle about 1/2 inch
(1 cm) thick. Spread evenly with the chocolate
spread mixture and tightly roll up the dough from
the long side.
Wrap in plastic wrap and
refrigerate for at least 30 minutes. Preheat the
oven to 375°F/190°C/gas 5.
Cut the dough into
1/2-inch
(1-cm) thick slices. Place 1 inch (2.5 cm) apart
on the prepared cookie sheets.
Bake, one sheet at
a time, for 8-10 minutes, or until lightly browned
and firm to the touch. Cool the cookies on the
cookie sheets for 5 minutes. Transfer to racks to
cool.