19 December 2023

Chocolate Hazelnut Crumblies

Christmas Goodies Countdown day 19/number 7...another small batch cookie, very tasty! You'll need to get your metric on for this one, as the original comes from a European website. I made the larger versions, which I highly recommend (I'm sure the smaller ones are good, too). These would even be good without any filling, or tops frosted only.

Link to my YouTube "making of the recipe" video: https://youtu.be/p3FvEKl4g4s

Original recipe credit: https://tasteoffrancemag.com/recipes/chocolate-hazelnut-crumblies/

Recipe below contains my modifications.

Ingredients:

100g unsalted butter, softened
50g light brown sugar
50g turbinado sugar, ground (or golden caster sugar, if available)
1 large egg yolk
1 tsp. vanilla extract
100g self-rising flour
75g old-fashioned rolled oats
chocolate hazelnut spread, for sandwich style

Directions:

1. Heat oven to 375°F/190°C. Line baking sheet with parchment.

2. In the bowl of a stand mixer, cream together butter, brown sugar, and ground turbinado sugar.

3. Beat in egg yolk and vanilla.

4. Add the flour and oats. Mix on low, then finish mixing completely with wooden spoon until soft dough forms.

5. Shape the dough into 16 or 24 balls, depending on size of cookie you would like (I went with 16 and recommend). Place on prepared baking sheet, spaced 2" or more apart, then flatten each with a fork (I did a cross-hatch on them).

6. Bake for 7-12 min, depending on size of cookies; remove from oven when edges are starting to turn golden (mine took 11 min).

7. Let cool on baking sheet for a few minutes before transferring to wire rack to cool completely.

8. Once cooled, spread some chocolate hazelnut spread on bottom of a cookie and press another cookie, bottom facing the spread, to form a sandwich. Enjoy!

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