TRIPLE CHOCOLATE & HAZELNUT SHEET COOKIE RECIPE
SERVES 15
100g dark (70%) chocolate, chopped
200g unsalted butter
200g brown sugar
1 egg
1 cup (100g) hazelnut meal
1 cup (150g) plain spelt flour
2 tbs cocoa powder
1/2 tsp bicarbonate of soda
150g each roughly chopped white and milk chocolate
1/3 cup (50g) hazelnuts, roughly chopped
1. Preheat the oven to 180°C. Line a 30cm x 40cm baking tray with baking paper.
2. Melt dark chocolate in microwave and stir until smooth. Cool completely.
3. Beat butter and sugar in an electric mixer until pale. Beat in egg and cooled dark chocolate, then sift in the hazelnut meal, flour, cocoa and bicarb soda, and fold through. Fold in the chopped white and milk chocolate and spread onto prepared baking tray. Press hazelnuts into the top. Bake for 25-30 minutes until just firm to touch. Cool to room temperature before breaking into pieces to serve.
100g dark (70%) chocolate, chopped
200g unsalted butter
200g brown sugar
1 egg
1 cup (100g) hazelnut meal
1 cup (150g) plain spelt flour
2 tbs cocoa powder
1/2 tsp bicarbonate of soda
150g each roughly chopped white and milk chocolate
1/3 cup (50g) hazelnuts, roughly chopped
1. Preheat the oven to 180°C. Line a 30cm x 40cm baking tray with baking paper.
2. Melt dark chocolate in microwave and stir until smooth. Cool completely.
3. Beat butter and sugar in an electric mixer until pale. Beat in egg and cooled dark chocolate, then sift in the hazelnut meal, flour, cocoa and bicarb soda, and fold through. Fold in the chopped white and milk chocolate and spread onto prepared baking tray. Press hazelnuts into the top. Bake for 25-30 minutes until just firm to touch. Cool to room temperature before breaking into pieces to serve.
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