Hazelnut jaffa fingers and chocolate dipping pot

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


90g (⅓ cup) unsalted butter, softened

115g (½ cup) caster sugar

2 teaspoons finely grated orange zest

2 teaspoons orange juice

55g (½ cup) ground hazelnuts

90g (¾ cup) plain flour

Chocolate pot

200g (1⅓ cups) chopped dark chocolate

2 tablespoons pouring cream

2 teaspoons orange liqueur(optional)


1. Preheat the oven to 180°C. Line two baking trays with baking paper.

2. Cream the butter and sugar in a bowl using electric beaters until pale and fluffy, then add the orange zest and juice and the hazelnuts, and stir to combine. Sift in the flour and stir with a wooden spoon to form a soft dough.

3. Shape 2 teaspoons of dough into thin logs, approximately 8cm long, and place on the prepared trays 4cm apart. Bake for 10 minutes, or until lightly golden around the edges. Allow to cool on the trays for a few minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.

4. To make the chocolate pot, combine the chocolate, cream and liqueur in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir until the chocolate has melted and is smooth. Serve as a warm dip with the cookies.

Note: These cookies will keep, stored in an airtight container, for up to 2 weeks.