Crunchy Nut Cookies
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Ingredients
for
30
- Ingredients
- ½ cup unsalted butter
- ⅔ cup light brown sugar (heaped)
- ¼ cup sugar
- ½ tsp vanilla extract
- 1 egg
- 1 cup Brown rice flour
- 0.333 cup Potato starch
- 0.333 cup Tapioca flour
- ¼ tsp salt
- ½ tsp baking soda
- ¾ cup chopped Hazelnuts
- ½ cup Chocolate chip
- To decorate
- 5 Tbsps dulce de leche (chilled)
- ¾ cup plain Dark chocolate (70% cocoa solids, melted)
Preparation steps
1.
Beat together both sugars and the butter until creamy. Beat in the vanilla and the egg until combined.
2.
Whisk together the flours, salt and bicarbonate of soda. Add the dry ingredients to the butter mixture and mix until it comes together.
3.
Add the chopped hazelnuts and chocolate chips and mix until well combined.
4.
Scrape the dough onto a sheet of non-stick baking paper; it will be sticky. Shape the dough into a log which is about 33cm|13" long and 5cm|2"in diameter. Roll the paper around the log and chill for at least 1 hour.
5.
Preheat the oven to 180°C (160° fan) 350°F gas 4. Line 2 large baking trays with non-stick baking paper.
6.
Cut the log into 1cm|1/2"thick rounds. Place on the baking trays about 5cm apart.
7.
Bake for about 15 minutes, until golden. Cool on the trays for 10 minutes, then place on a wire rack to cool completely.
8.
To decorate: spoon a little dulce de leche in the centre of each biscuits.
9.
Drizzle the melted chocolate over the biscuits and leave to set.
