Hazel­nut Crackle Cook­ies

Recipes+ - - Contents -

MAKES 18 PREP 20 min­utes + 20 min­utes to chill

COOK 20 min­utes

100g dark eat­ing choco­late,

finely chopped

75g but­ter, finely chopped

3/4 cup firmly packed brown


1 egg, lightly whisked

1/2 cup hazel­nut meal

(ground hazel­nuts)

2/3 cup plain flour

¼ tea­spoon bi­car­bon­ate of soda 2 ta­ble­spoons co­coa pow­der ¼ cup ic­ing sugar, sifted


Com­bine choco­late and but­ter in a heat­proof bowl over a saucepan of sim­mer­ing wa­ter (don’t let base of bowl touch the wa­ter); cook and stir for 3 min­utes or un­til melted and smooth. Re­move from heat. Re­move bowl from saucepan. Cool slightly.

2 Add the brown sugar, egg and hazel­nut meal to choco­late mix­ture; mix well. Sift the flour, bi­car­bon­ate of soda and co­coa pow­der over the choco­late mix­ture; stir to com­bine. Chill for 20 min­utes.

3 Pre­heat oven to 180ºC/160ºC fan-forced. Grease and line 2 oven trays with bak­ing pa­per. Roll ta­ble­spoon quan­ti­ties of choco­late mix­ture into balls. Place ic­ing sugar on a large flat plate; roll choco­late balls in sugar to lightly coat, shak­ing off any ex­cess. Place on pre­pared trays, al­low­ing room for spread­ing. Bake for 15 min­utes or un­til slightly firm to touch. Re­move from oven; cool com­pletely on trays (bis­cuits will firm).


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