Chocolate hazelnut biscuits
Please log in to save or rate.
37 (makes 37 biscuits)
Time to make:
37 mins (Hands-on time: 25 mins, Cooking time: 12 mins)
$0.25 per serve
(at time of publication)
Full ingredients list:
125g reduced-fat table spread
1 cup brown sugar
1 teaspoon vanilla extract
1 cup wholemeal flour
1/4 cup cocoa powder
pinch of salt (optional)
3/4 cup finely chopped toasted hazelnuts
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 160°C. Line 3 large baking trays with baking paper.
Step 2Beat spread, brown sugar and vanilla in a medium bowl with an electric mixer until pale and creamy. Add egg and mix until well combined. Sift flour, cocoa and salt (if using) into mixture, returning husks to the bowl. Stir until just combined. Place in fridge for an hour, or until firm.
Step 3Roll 2 teaspoons of dough at a time into 37 balls. Roll balls in chopped hazelnuts and place 3cm apart on prepared trays.
Step 4Bake for 10–12 minutes, swapping trays halfway through cooking time, or until biscuits are light golden. Cool on trays.
Store biscuits for up to 5 days in an airtight container.
About this recipe
First published: August 2016