Coffee Wreaths

1. 1

   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.

2. 2

   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.

3. 3

   Preheat oven to 350u00b0F. 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.

4. 4

   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.

5. 5

   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.

6. 6

   Serve wreaths with sauce.

No additional tips available.