Hazelnot Smooth Cookie Cups

You can find Hazelnot Smooth in selected Sainsbury's stores or online

Ingredients

For the cups:

• 45g caster sugar
• 115g light brown sugar
• 1 tbsp salt
• 1 NOMO Hazelnot bar chopped
• 200g plain flour
• ½ tsp bicarbonate of soda
• 60g coconut oil
• 70g biscoff spread
• 100g golden syrup
• 40ml water

Method

1. Combine the dry ingredient in a bowl
2. Melt the coconut oil and combine the wet ingredients in a separate bowl
3. Pour the wet mix into the dry mix
4. Press the cookie dough into a greased muffin tin and press a hole into the middle
5. Put them in the oven and bake for 15 mins (depending on size of the muffin tin)

For the icing:

• 100ml vegan cream
• 4 NOMO Hazelnot Smooth choc bars
• 400g icing sugar

Method

1. Heat the cream in a sauce pan until it starts to boil
2. Take cream off the heat and add in the NOMO Hazelnot Smooth choc bars. Mix until combined
3. Slowly sieve in the icing sugar, whisking as you go. If the icing is too stiff add a little water. If too runny add more icing sugar
4. Add icing to a piping bag and fill the cookie cups

Enjoy!