Vanilla, orange, chocolate and hazelnut cookies

125 g soft butter
1/2 organic orange zest, grated
165 g golden caster sugar
15 g muscovado sugar
1/2 vanilla pod, seeds only
pinch of sea salt
3 medium eggs, room temperature
330 g all-purpose flour

filling:
45 g sweet cream 
50 g milk choco, pieces
20 g butter

filling:
roasted hazelnuts


Heat the oven 170° C degrees hot.

In a mixer, using the paddle attachment, whisk butter with zest, sugars, vanilla and salt until light and fluffy (around 3 minutes). Add one egg with one tbsp flour and whisk in. Repeat with two other eggs. Adding flour will keep the cream smooth rather than crumble it. In the end, add the rest of the flour and mix in no longer fully incorporated.

Choose a piping tip you will use and place it in the piping bag. Use a large one with sharp sides rather than a small one.

Pipe round cookies. When done, use a wet finger to press a deep hole in the middle. The deeper you go, the better. Put the cookies in the oven and bake for about 15-17 minutes. Remove them, let them cool in the pan for 2 minutes, and transfer them to a wire rack to cool completely. Bake all of the cookies in the same manner.

When you take them out, and it looks like the holes are too shallow, carefully press them in. Slowly and carefully.

While the cookies are cooling, make the filling. Add cream to a kettle and warm until the first bubble appears. Remove the kettle from the heat, add chocolate, and let it sit for 1 minute. Mix until the chocolate has melted. Add butter and mix in. Pour the mixture into a bowl and let it cool a bit. 

When the cookies are cool, fill them with chocolate and add hazelnuts and candied oranges if you have them.