Friday, 21 June 2013

Wholemeal hazelnut cookies

Made with healthy wholemeal flour, not too sweet with yummy pieces of hazelnut.  Crunchy around the edges and chewy in the middle.  If you like it more crunchy (biscuit-like), when baked just turn off the oven and leave the cookies inside to cool. Recipe comes from here.

  • 1 1/3 glass wholemeal flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarb. of soda
  • 1/4 tsp salt
  • 115g soft butter
  • 115g nutella (in room temperature)
  • 2/3 glass soft brown sugar (or less, I used about 1/3 glass)
  • 1 egg
  • 1 tsp vanilla paste or extract
  • 3/4 glass chopped hazelnuts
Roast the hazelnuts on a dry frying pan for couple of minutes- stir occasionally.  Nuts should be light brown colour.  Take off the heat and place in a bowl.

In a bowl mix flour, bicarb. of soda, salt and baking powder.

Whisk butter and nutella in a bowl until well combined and fluffy, then gradually add sugar, vanilla and an egg.  Mix just until combined.  Whisk in the flour.

You can place the mixture in a fridge for about half an hour- this will make it easier to shape the cookies.  Place spoonfuls of mixture on a lined baking sheet and bake in a pre-heated oven at 180C for about 10-15 minutes. When cooked, take out the oven and leave to cool.


This recipe makes about 30 cookies.

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