Double chocolate hazelnut biscuits
These are really a chocolate shortbread, perfect for dunking on their own. There will be some chocolate and hazelnuts left over but you need a generous amount for easy dipping.
Ingredients
120g butter, softened
2/3 cup (150g) tablespoons brown sugar
1 cup (150g) plain flour
1/3 cup (65g) tablespoons rice flour
1/3 cup (35g) cocoa powder
2 tablespoons (40ml) milk
150g roasted, skinned, finely chopped hazelnuts
150g eating quality dark chocolate, broken into pieces
Method
1. Beat butter and sugar together in a medium bowl with an electric mixer for a minute or two or until pale and fluffy. Sift flours and cocoa powder together over the bowl, add milk and stir well to combine. (Lazy bakers can even use the electric mixer on low to mix.)
2. Turn out onto some plastic wrap or baking paper and roll into a 20cm long log. Wrap, twisting in the ends to make a tight parcel. Freeze for 25 minutes (or refrigerate for 60 – 70 mins) or until firm. Dough can also be frozen at this stage and semi-thawed later to slice off required number to bake.
3. Preheat the oven to 160’C. Line oven trays with baking paper. Cut the logs into about 6-8mm slices and place 3cm apart on trays and bake for 20 - 25 mins. Cool.
4. Meanwhile melt chocolate in a microwave safe dish in microwave – two bursts of one minute on medium. Stir thoroughly after each burst.
5. Dip edge of biscuits into melted chocolate, then hazelnuts. Place on a baking paper-lined tray and leave for 10 minutes or so to set.
Tips
If you can’t find ready skinned or blanched hazelnuts, toast in a medium-low oven for 10 mins, remove to a tea towel and rub to remove the skins.
Lazy tip: you could just use chocolate hazelnut spread instead of melting chocolate and press on hazelnut crumbs.
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