SWEET: Chocolate & hazelnut thumbprint cookies
EASY - MAKES 25
PREP: 20 MINS
COOK: 20 MINS
Plus chilling
The food processor does most of the work in
this cookie recipe, but younger children will
enjoy rolling the dough into balls and thumb
printing.
Ingredients
180g hazelnuts, toasted
100g plain flour
90g buckwheat flour
60g golden caster sugar
180g unsalted butter
100g dark chocolate, roughly chopped
1 tsp coconut oil (or use any flavourless oil)
Method
1.
2.
3.
Line a baking tray with baking parchment. Tip the hazelnuts into the bowl
of a food processor and pulse until finely chopped. Add the flours, sugar
and a pinch of flaked sea salt, and process for 20-30 secs until fully
combined. Add the butter and pulse until the mixture just starts to come
together. Tip the dough out onto a work surface and knead by hand until
smooth.
Roll the dough into 25 small balls, then transfer to the prepared baking
tray. Using your thumb or the handle of a wooden spoon, make an indent
in the centre of each piece of dough. Put the tray in the fridge and chill
for 30 mins before baking. Heat oven to 180C/160C fan/gas 4.
Bake in the oven for 15-20 mi ns or until light golden brown. Put the
chocolate and oil in a heatproof bowl and set over a pan of simmering
water, stirring occasionally, until fully melted. Use a teaspoon to top each
cookie with a little melted chocolate. Put aside until the chocolate has
set.
Recipe from Good Food magazine, May 2016
NCT Newbury & District
22