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Chocolate Sugar Base

1. Mix all ingredients together, except the cold egg.
2. Once everything is mixed well, add in the cold egg.
3. Keep in the freezer for 1 hour.
4. Roll the dough to 2mm thickness, and use a 7cm cutter to shape as the base.

Chocolate Piping Cookies

1. Mix the butter and sugar until fluffy.
2. Slowly add the eggs, then add in all the dry ingredients.
3. Pipe the mixture onto the chocolate sugar base, and bake at 160°C for 20 minutes. *Please adjust your baking time and temperature accordingly.
4. Pipe the Hazelnut Ganache (51748) in the center once the cookies have cooled down.