The Sunday Post (Inverness)

BAKE of the week

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Try making our chocolate hazelnut cookies – they’re yummy!

You’ll need

100g milk chocolate 100g white chocolate 100g dark chocolate (minimum 70% cocoa solids)

330g Tate & Lyle Light Muscovado Sugar 200g soft, unsalted butter 1 large egg

1 tsp vanilla extract 330g plain flour

¾ level tsp bicarb of soda 1 level tsp baking powder ½ level tsp salt

100g blanched hazelnuts, roughly chopped

Method 1.

Preheat the oven to 180C/ Fan160c/gas 4.

Line two baking trays with parchment paper.

Roughly chop all of the chocolate into smallish chunks.

Combine the butter and sugar in a mixing bowl and, using a wooden spoon, beat until light and creamy for 2-3 minutes. Mix in the egg and vanilla and scrape down the sides of the bowl.

Sift together the flour, bicarbonat­e of soda, baking powder and salt then stir into the creamed mixture to make a soft dough.

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These cookies are chocolatey, soft, chewy – and a wee bit gooey. Have we tempted you to bake them? Go on, you know you want to. The combinatio­n of chocolate overload and hazelnuts is just too hard to resist. Be careful you don’t overcook them – they should still be a little soft when you remove them from the oven.

Thanks to Tate & Lyle for this week’s delicious bake. 6. Add chocolate and nuts and mix through. Divide into 16, then roll into balls. Place on a tray, cover with cling film and chill for 30 minutes.

Place 3 or 4 balls of dough on each baking tray, well spaced apart as they will spread.

Bake on the top and middle shelves of the oven for 20-22 minutes, swapping the trays over halfway through. They are ready when pale golden and still a little soft.

Leave to firm up a little on the trays before removing with a palette knife to a wire rack to cool. Cook any remaining biscuits in batches.

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triple chocolate hazelnut cookies

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