baileys affogato with vanilla ice cream & hazelnut biscuits
prep time 15 minutes. cooking time 20 minutes
Ingredients
hazelnut biscuits
180g butter, softened
100g brown sugar
20mL strong coffee, cooled
225g plain flour
55g hazelnut meal
1/2 tsp cinnamon
caster sugar, for coating
affogato
16 scoops Bulla Vanilla Ice Cream
16 shots Baileys Irish Cream
16 shots espresso coffee
Cooking Directions
- Preheat oven to 180°C (160°C fan-forced).
- For the biscuits, add butter to a bowl of electric mixer, beat until softened. Add sugar and continue beating until sugar has dissolved and mixture is pale and creamy. Pour in coffee and mix until well combined.
- Fold flour, hazelnut meal and cinnamon through mixture until a soft dough is formed. Refrigerate for 30 minutes. Remove from fridge and form into 4 even sized portions. Roll each into a log approx. 3cm in diameter and cut into 1 1/2cm thick slices.
- Toss the slices in caster sugar and press onto lined oven trays. Bake for 20 minutes until firm and golden. Allow to cool before storing in an airtight container until required.
- For serving, scoop Bulla Vanilla Ice Cream into serving glasses, pour over Baileys and espresso. Accompany with hazelnut biscuits.