Monday, 2 July 2012
Hazelnut and chocolate chip cookies
Spotted that the hazelnut packet said high in iron (though not as high as almonds when I check)...rather eat hazelnuts than pigeon, so into the shopping trolley they went. There are no cookies of any description in the house and I am expecting guests tomorrow, so the first thing to do is make some cookies using whole hazelnuts for crunch and hazelnut flour, blitzing the hazelnuts in the blender.
100g flour (40%urid lentil, 40% tapioca, 20% corn)
50g hazelnuts blitzed to flour
50g whole or lightly chopped hazelnuts
50g chocolate chips ( I used dark, soften flavour if wanted with milk or white chocolate)
c 1tbsp water with a couple of drops of vanilla essence
Cut butter in to flour, stir in sugar and blitzed hazelnuts, stir in chocolate chips and whole hazelnuts. Add cold water/ vanilla mix a little at a time until you get a dough that holds together. If you leave this to sit for at least fifteen minutes for the flour to absorb the water it makes it a little easier to handle. If it is a bit too gooey you can firm it up with a bit more flour or by cooling in the fridge.
I made some of these into log shaped cookies, which keeps the hazelnuts whole. I put the rest of the mix away in the fridge, and the next morning sliced the now very firm log of cookie dough into discs. Slicing the cookies cuts the hazelnuts, so you end up with a pretty cookie with little discs of hazelnut and chocolate.
Cook on ungreased baking sheet or baking parchment in a fan oven at about 170C. Cooke for about ten minutes until they are tinged with brown. Cook longer at a lower heat for a crisper cookie.
Made about ten cookies.
After I made these I looked up recipes on the Internet - they all said that the papery brown skin around the nut was bitter and needed removing before cooking (toast in oven and rub skin off, then separate nut from debris). I also used bitter chocolate. I like bitter flavours, but wondered if they would be too bitter for my guests, but even the nine year old thought they were scrummy.