Coffee Wreaths - cooking recipe

Ingredients

1 cup butter, at room temperature
1 2/3 cups dark brown sugar
2 None large eggs, at room temperature
2 tsp instant coffee granules, dissolved in 1 tbsp boiling water
3 1/4 cups all-purpose flour
1/2 cup Dutch cocoa powder
1/4 cup heavy cream
3.5 oz dark chocolate, chopped
1/2 tbsp hazelnut liqueur

Preparation

In a stand mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well between additions. Add coffee mixture. Fold in flour and cocoa powder and mix until combined. Turn dough out onto a floured work surface and knead until smooth. Divide in 1/2 and wrap in plastic wrap. Chill for 30 mins.
Roll each portion of dough out between sheets of baking paper until 1/4 inch thick. Place on a baking tray and chill for 15 mins.
Preheat oven to 350\u00b0F. Line 2 baking trays with parchment paper. Draw a 10 inch circle on each piece of parchment paper. Flip paper over so markings are on the bottom.
Cut out 40 large stars from dough then cut out remaining dough using medium and small star-shaped cutters. Arrange stars on trays, slightly overlapping to make 2 wreaths. Bake for 15 mins then let cool on trays.
Meanwhile, to make the chocolate sauce, bring cream just to a boil in a small saucepan. Remove from heat and add dark chocolate and liqueur. Set aside for 1-2 mins then whisk until smooth. Let stand for 30 mins, or until thick.
Serve wreaths with sauce.