Cokoladni Keksi od Pecenog Lješnjaka /Cocoa-Hazelnut Coins

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Prava mala cokoladna bomba ukusa, a u njemu peceni "Bobotski" ljesnjak pravi pogodak.On toliko dominira u svakom zalogaju isto kao da ga jedete tek izvadjenog iz rerne, jos toplog ...i sve to u ovoj divoti zvanoj"Keks"




Za Kekse

90 g maslaca

1 m.k vanilin extrakta

55 g secera

50 pecenih, mljevenih ljesnjaka

120 g glatkog brasna

25 g kakaa


Nutella&Kikiriki krema

50 g neslanog maslaca

2 kasike secera u prahu

50 g maslaca od kikirikija

4 kasike nutelle





1. Maslac sobne temperature mutiti mikserom tome dodati extrakt i secer, te prosijano brasno sa kakao i ljesnjake, zamesiti. Tjesto razvaljati izmedju dva papira za pecenje na otprilike 3mm debljine, preneti na tacnu pa staviti u frizider da odmara 1 sat.


2. Obloziti papirom za pecenje plehove, zagrijati rernu na 150C. Okruglim kalupom promera 5 cm seci kekse i slagati na pripremljen pleh. Peci oko 8 minuta, ostaviti da se ohlade pa ih spajati nutella&kikiriki kremom. Maslac treba da je sobne temperature, izraditi ga sa mikserom dodati secer, pa nakon minut-dva dodati maslac od kikirikija i nutellu.


4. Ovako pripremljeni keksi mogu u frizideru da stoje par dana a ako ih nefilujete i do nedelju dana.




Cocoa-Hazelnut Coins

Delicious combination of Chocolate, Nutella & Hazelnut

For cookies

90 g butter, softened (I used Kerrygold)

1 tsp vanilla extract

55g caster sugar

50 g ground hazelnut

120 g plain flour

25 g cocoa


Nutella, peanut butter filling

50 unsalted butter, soften (I used Lurpak)

50 g peanut butter

3 tablespoon icing sugar

4 tbsp Nutella


Method

1. Beat the butter, extract and sugar in a small bowl with an electric mixer until combined. Stir in ground hazelnut, then sifted flour and cocoa.


2. Roll the dough between sheets of baking paper until 3 mm thick. Place on trays, refrigerate for 60 minutes. Preheat the oven to 150 C fan. Line the oven trays with baking paper.


3. Cut 5 cm rounds from dough, place on trays well apart. Bake for 8 minutes. Cool in trays. In a meantime make the filling.


4. Spread 1 teaspoon of filling onto the flat side of half the cookies, top with reminding cookies. Refrigerate for 20 minutes to firm up the filling.


Tip