Choco-coffee Cookies with Topping

Heat the milk and dissolve the espresso in the milk.

On the work surface, quickly bring together the flour, ground hazelnuts, egg, sugar, butter, vanilla seeds and espresso to form a smooth dough. Add a little cold water or flour if needed. Wrap in cling film and chill for at least 2 hours.

Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a baking tray (or two) with grease-proof paper.

Roll the dough out on a floured work surface to 4-5 mm thick and cut out roughly 40 small rectangles (approx. 5x7 cm) or cut using a pastry wheel. Place on the baking tray and bake in the oven for 12-15 minutes. Remove from the tray using the grease-proof paper and leave to cool.