The aroma coming from my kitchen was gorgeous today after an afternoon of baking. I wanted to try a new cookie recipe I cut out of a magazine and I wasn’t disappointed they are so yummy, just right with a cup of tea – if you like nuts and chocolate then I can certainly recommend them – the recipe is below. I had to make a few slight changes to use ingredients I had in my cupboard in place of ones I didn’t have but I don’t think it has affected the taste or texture in any way.
Chocolate Hazelnut Cookies
75g (3oz) butter, softened
125g (4 1/2oz) plain flour
1/2 tsp bicarbonate of soda
50g (2oz) light brown soft sugar – (I used dark brown as it is all I had in the cupboard)
50g (2oz) caster sugar
1 tsp vanilla extract – (I only put 3 drops in)
1 large egg – (I used a medium egg and there was plenty of liquid)
50g (2oz) hazelnuts, chopped – (I used an organic chopped nut mix by Crazy Jack from Sainsbury’s – almonds, cashew and hazelnuts)
100g (31/2) plain chocolate, roughly chopped – (I used dark chocolate chips and a chopped up left over fun sized fudge bar)
Preheat the oven to 180C, gas mark 4
Lightly grease 2 baking sheets (I put a layer of greaseproof on mine brushed with a little oil)
Combine the butter, flour, bi-carb, sugar and vanilla extract in a food processor and blend for a few seconds.
Add the egg, blend briefly, and then stir in the nuts and chocolate.
Place 9 teaspoonfuls of cookie mixture on each baking sheet making sure they are well spaced. Bake the cookies for 10-12 minutes until golden brown then leave to cool on the baking sheets.
Store the cookies in an airtight container for up to 5 days.
Whilst the oven was on I put in some jacket potatoes to be baking for supper and we had these with a mixed vegetable bake in a cheese sauce sprinkled with parmesan and breadcrumbs for a crispy topping, followed by an apple crumble. This is one of my favourite suppers for this time of year – definitely comfort food and we can settle down to a bit of ‘telly’ afterwards.