Hazelnut Cookies
Squires Kitchen Shop
This easy-to-make cookie recipe can be adapted with different ingredients to suit your taste. Here white chocolate provides a creamy sweetness which goes well with the crunch of the hazelnuts.
Makes 24 large cookies
You will need
- 100g (3½oz) unsalted butter
- 130g (4½oz) brown sugar
- 1 egg
- ½tsp vanilla paste
- 180g (6¼oz) plain flour
- 1tsp bicarbonate of soda
- 120g (4¼oz) white chocolate, melted
- 280g (9¾oz) hazelnuts
Method
- Preheat the oven to 160°C (325°F/gas mark 3) and line a baking tray with parchment paper or a silicone baking mat.
- Cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla paste and mix until they are all incorporated.
- Sieve the flour and bicarbonate of soda and fold into the mix.
- Add the melted chocolate, making sure it’s not too hot, then mix in the hazelnuts.
- Roll the mixture into a large sausage shape measuring 15cm x 7cm (6” x 2¾”) in parchment paper.
- Leave to rest in the fridge for 1 hour or until firm.
- Cut the dough into slices approximately 1cm (3/8”) thick and place on the tray, leaving about 2cm (¾”) in between them.
- Bake for 10–15 minutes or until they slightly crack on top. Try not to overcook them as they should be chewy in the middle when cool.
- Remove from the oven and cool on a wire rack.
