makes
25
prep
25 minutes
cook
20 minutes
difficulty
Easy
makes
25
serves
preparation
25
minutes
cooking
20
minutes
difficulty
Easy
level
I especially love their crunchy texture and slight bitterness. You can add chunks of 70–85% dark chocolate if you prefer.
Ingredients
- 100 g (3½ oz) hazelnuts
- 125 g (4½ oz) butter, softened
- 115 g (4 oz/¹⁄³ cup) rice malt syrup
- 2 tsp natural vanilla extract
- 1 egg, beaten
- 150 g (5½ oz/1 cup) gluten-free plain (all-purpose) flour
- 75 g (2¾ oz/¾ cup) hazelnut meal
- 1 tsp baking powder
- ½ tsp salt
- 55 g (2 oz/⅓ cup) cacao nibs
Cooling time: 5 minutes
Instructions
Preheat the oven to 160°C/320°F (fan-forced). Line two baking trays with non-stick baking paper.
Spread the hazelnuts over one of the trays and toast for 5–8 minutes or until fragrant and the skins have loosened. Let the nuts cool slightly then rub them in a clean dish towel to remove the skins. Discard the skins and roughly chop the nuts. Retain the sheet of baking paper for baking the cookies.
Beat the butter, rice malt syrup and vanilla extract with an electric mixer until pale and fluffy, scraping down the side of the bowl as necessary.
Add the egg gradually, beating well between each addition. Sift the flour, hazelnut meal, baking powder and salt into the mixture. Add the chopped hazelnuts and cacao nibs and stir until well combined.
Drop tablespoonfuls of the mixture onto the prepared trays about 4 cm (1½ in) apart. Flatten slightly with a fingertip dipped in water and bake for 18–20 minutes or until just starting to colour around the edges. Remove from the oven and leave to cool on the trays for 5 minutes. Transfer to a wire rack to cool completely.
These cookies will keep for up to a week in an airtight container.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
I especially love their crunchy texture and slight bitterness. You can add chunks of 70–85% dark chocolate if you prefer.
