CHOCOLATE & HAZELNUT COOKIES


COOKBOOK : The Baking Cookbook

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So if you dont like hazelnuts on their own, simply add white chocolate and you have cookies that everyone will love!

The recipe only makes 12 so be mindful of this as they will disappear very quickly. The cookie itself is very thin but I like it that way. Dont bake in the oven for longer than the 7minutes, you dont want a dry or burnt cookie. They will almost look like they’re not baked . Dont try and pick it up, allow it to cool for a minute before transferring to a cooling rack.

Allow them to sit for 10mins on a rack and only start piping the chocolate when they are completely cool.

The easiest way to pipe is to take a glad wrap/ sandwich bag (small) and nip with a pair of scissors, yes only a nip, on one of the corners of the bag. Add some melted chocolate and control it with your hands when piping. No piping nozzles required. Ensure that there is a greaseproof paper underneath the cooling racks to make it easier to clean it afterwards.

Give it a go, it won’t disappoint!

RECIPE

MAKES 12

75g hazelnuts

50g unsalted butter

pinch of salt

100g sugar

2 1/2 tablespoons of cocoa powder

3 tablespoons of double cream

2 large egg whites (or three medium)

40g plain flour

2 teaspoons of almond essence (or rum)

75g white chocolate

Preheat the oven 180C

Bake the hazelnuts for 10mins in moderate oven. Remove, remove any skin (by pl;acing the hazelnuts in a tea towel and giving them a rub)

Take half of the hazelnuts an chop them finely (preferably in a processor or chopper)

Add the butter in processor and beat until light in colour,. Add salt, cocoa powder, egg whites , sugar and flour. Add almond essence or rum. Add the half of hazelnuts that were processed finely and mix well.

Pace a piece of greaseproof paper on a flat tray. Place a tablespoon of mixture on baking paper and sprinkle with 2nd batch of chopped hazelnuts Bake in moderate oven for 7-8mins.

Remove and allow to stand for 1-2 mins before transferring to cooling rack.

Make sure that there is a piece of greaseproof paper underneath the cooling racks.

Melt the white chocolate in a bowl over simmering water or place the bowl and melt in the microwave for 30-40secs. (keep an eye on it. It will look like it hasn’t melted but when removed form microwave you will see that it has) If it’s too hot , allow it to cool down for a few minutes.

Take a small glad wrap bag / sandwich bag and nip only one of the bottom corners just slightly. Add some chocolate in the bag and controlling the flow with your hands decorate the cookies with a drizzle effect.

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