Chocolate chunk and hazelnut cookie
| Serves: | 18 |
|---|---|
| Preparation time: | 20 minutes |
| Cooking time: | 8 minutes |
Ingredients
4oz/100g butter
4oz/100g soft light brown sugar
1 egg, beaten
2tsp/2x5ml sp vanilla essence
6oz/175g self raising flour
1oz/25g rolled oats
3oz/75g hazelnuts, roughly chopped
5oz/150g milk chocolate, roughly chopped
Method
1 Cream butter and sugar together, gradually beat in the egg and vanilla essence.
2 Sift flour and Stir into the creamed mixture with the oats, hazelnuts and chocolate, Mix well.
3 Shape into a 2in/5cm diameter, 7in/18cm long sausage, wrap in cling film and Chill for 30 minutes.
4 Preheat oven to Mark 5/190C/375F. Cut dough into 18, approximately 1/3in/1cm thick slices, place onto a Pyrex oven tray, leaving space between each.
5 Bake for 8 minutes or until firm around the edges and soft in the middle. Leave to Cool on the Baking sheets. Lift off using a palate knife and store in an airtight jar or tin. Cookies are best, eaten the same day.
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