Hazelnut Crackle Cookies
MAKES 18 PREP 20 minutes + 20 minutes to chill
COOK 20 minutes
100g dark eating chocolate,
75g butter, finely chopped
3/4 cup firmly packed brown
1 egg, lightly whisked
1/2 cup hazelnut meal
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).
BUDGET WINNER 25� EACH