Cocoa Hazelnut Shortbread with Nutella

Preheat oven to 300F. Line 2 baking trays with parchment paper.

In a large bowl, sift the flour, cocoa powder, baking soda and salt.

In another bowl, cream the sugars, butter and coffee granules with a hand mixer until light and fluffy.

Gradually add the flour mixture to the creamed mixture and beat just until just incorporated. Scrape down the sides of the bowl as needed.

Cover and refrigerate the dough for an hour.

On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut dough with floured 2-inch cookie cutters and place them on the prepared baking sheets. Bake the cookies for 20 minutes, rotating the baking sheets halfway through the baking time.

Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring the cookies to a wire rack to cool completely.

To assemble the cookies, spoon a teaspoon of Nutella into the centre of the bottom of one cookie. Place another cookie on top of the cream. Lightly press the cookies together to evenly push the filling to the outside of the cookie. Continue this process until all the cookies have been sandwiched.