Coffee-toffee cookie sandwiches

Name: Coffee-toffee cookie sandwiches
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 8
Ingredients: 125 g butter, room temperature; 150 g Waitrose & Partners Light Brown Soft Sugar; 1 mixed size free range egg; 1 tsp vanilla extract; 3 tbsp Camp Chicory & Coffee Essence; 225 g plain flour; ½ tsp bicarbonate of soda; 150 g clotted cream fudge, roughly chopped; 250 g jar Rhythm 108 Chocolate Hazelnut Spread

American-style coffee cookies with nuggets of chewy toffee and a silky chocolate-hazelnut centre.

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Vegetarian

Makes8
CourseSnack
Prepare20 mins
Cook12 mins
Total time32 mins
Pluschilling and cooling

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125g butter, room temperature
150g Waitrose & Partners Light Brown Soft Sugar
1 mixed size free range egg
1 tsp vanilla extract
3 tbsp Camp Chicory & Coffee Essence
225g plain flour
½ tsp bicarbonate of soda
150g clotted cream fudge, roughly chopped
½ x 250g jar Rhythm 108 Chocolate Hazelnut Spread

Preheat the oven to 180ºC, gas mark 4. Beat the butter and sugar together with an electric handheld mixer until light and fluffy. Beat in the egg, vanilla extract and coffee essence until smooth and creamy.
Add the flour, bicarbonate of soda, fudge and a pinch of salt, then mix with a spatula. Cover the bowl and chill for 30 minutes or up to 24 hours.
Roll the dough into 16 walnut-sized balls, then pat each one to flatten slightly. Divide between 2 large parchment-lined baking sheets, with plenty of room for the cookies to spread. Bake for 15 minutes, swapping the trays over after 10 minutes. Leave the cookies on the trays to cool and set completely before lifting.
Stir the chocolate hazelnut spread well. Spread 1 tbsp onto 8 cooled cookies, then press the other cookies on top.