CHOCOLATE HAZELNUT ROYALS

Preparation Method :

• Beat butter, essence and sugar in small bowl until smooth, beat in the yolks with coffee and water.
• Stir in the sifted flour; mix to a firm dough and knead on lightly floured surface until smooth.
• Roll dough between sheets of baking paper; cut into small rounds, place on greased oven trays.
• Topping: Beat egg whites in small bowl until soft peaks form, gradually add in the sugar, beat until the sugar is dissolved between additions.
• Stir in the essence, coconut and nuts; mix well. Spoon mixture into piping bag fitted with a 1cm plain tube.
• Pipe mixture around edge of rounds on tray. Drop about teaspoon of jam into centres of rounds.
• Bake in moderate oven 5 - 7 minutes, reduce to moderately slow, bake further 10 - 12 minutes or until topping is firm. Cool on wire racks.
• Dip tops of biscuits into combined chocolate and oil; allow to set on wire racks.