Hazelnut & Choc Cookies with Flake Pieces

Prep time

15 MINUTES

Total time

30 MINUTES

SERVES

24

Estimated cost per serve
RSP per serve
Estimated gross margin per serve

PREPARATION

  1. 1

    Sift the flour, cocoa and bicarbonate of soda into a bowl.

  2. 2

    In a separate bowl, mix together the melted butter, brown sugar and hazelnut spread. Add the egg and egg yolk and beat well together.

  3. 3

    Add the sifted ingredients, the hazelnuts and the Flake Pieces and stir until thoroughly combined.

  4. 4

    Spoon mounds of dough, (about the size of a golf ball for medium sized cookies) onto baking sheets lined with non stick baking paper. Allow plenty of space for the cookies to spread, so only cook 5 or 6 per baking sheet and cook in batches if necessary.

  5. 5

    Bake at 160 °C fan, 180 °C conventional, gas mark 4 for about 12 minutes for medium sized cookies or until the edges are just beginning to brown. Larger biscuits may take 2-3 minutes more. Allow to cool before serving. Or store in an airtight container for up to three days.

Ingredients

  • 225 g plain flour
  • 25 g Bournville Cocoa
  • 0.5 tsp bicarbonate of soda
  • 175 g olive oil, melted
  • 250 g light brown sugar
  • 40 g chocolate hazelnut spread
  • 1 egg, plus 1 egg yolk
  • 100 g blanched hazelnuts, coarsely chopped
  • 100 g Cadbury Flake Pieces roughly chopped

Nutritional Information

Typical valuesPer Serving
Energy829.0 kJ
Energy198.1 kcal

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