Miss NewHouse at The Wool Shop can't have gluten and so a few weeks ago I found this recipe by Donna Hay: Choc Chip Hazelnut Cookies, well I say biscuits. They are gluten free. Then I was poorly, and then I baked a Banoffe Sheet Cake and Lamington Jam Drops, but today was the day for these biscuits.
As is my wont, I substituted almond meal for the hazelnut, and coconut flour for the cornflour. Coconut flour is more absorbent, so I added extra melted butter and then a tad more coconut flour until the dough felt "right". I added the whole packet of dark choc chips.
I baked them for an extra 5 minutes. They didn't spread at all. The first batches stayed as a rounded dome, so I squashed the last tray flatter. Honestly, I think semi-flat would be best. I made 17 x 40ml biscuits. Please feel free to follow the recipe!!!
Mis NewHouse thoroughly recommends the biscuits, she ate one, and then had another. I am very pleased that she is able to enjoy this recipe.
Choc Chip Hazelnut Biscuits makes 12-17
- 175g hazelnut meal
- 40g cornflour
- 110g caster sugar
- 60g brown sugar
- 1 tspn baking powder
- 100g butter, melted and cooled
- 1 egg
- 1 tspn vanilla extract
- 150-200g dark choc chips, or chopped chocolate
Preheat the oven to 160*c and line two trays with baking paper.
Put the hazelnut meal, sugars, cornflour, and baking powder into a large bowl and mix well to combine.
Make a well in the centre and add the butter, egg and vanilla extract. Mix well and then stir through the chocolate.
Measure out 2 tablespoons, (2x 20ml) for each biscuit. Squeeze together slightly and roll into a ball. Place on the tray and flatten slightly leaving an 8cm gap between biscuits.
Bake for 10-12 minutes, I swapped and turned the trays half way though. Cool an the tray for 5 minutes and then remove to a wire rack.
I could not ask Miss NewHouse to eat another biscuit, just for my blog: Or could I?