John Myers
Ingredients for 1 servings:
- 200 g butter
- 75 g sugar or icing sugar
- 1 packet of vanilla sugar
- 80 g cornstarch (not potato flour)
- 150 g flour
- 20 g cocoa powder
- 150 g powdered sugar
- 2 tsp, levelled coffee powder, instant
- 4 tbsp water, hot
- 1 tbsp hazelnut brittle
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Makes about 40 pieces – without eggs
Cream the butter with sugar and vanilla sugar until white and creamy. Mix the cornstarch with the flour and cocoa powder and stir into the foam mixture. Fill a piping bag fitted with a No. 10 star nozzle with the batter and pipe lovely little rosettes onto a baking sheet lined with baking paper. Bake in a preheated oven at 175°C for about 10 minutes. Remove from the baking sheet and let cool. Make a glaze from the powdered sugar, instant coffee, and water. Brush the roses with it. Immediately sprinkle with the brittle and let dry. If well packaged and kept in a cool place, they will keep for at least 4 weeks.
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