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Triple Chocolate Hazelnut Cookies

Prep

25 mins

Bake

20 mins

Serves

16

Difficulty

Medium

About

Soft and chewy, these irresistible, honey-coloured cookies are generously studded with chocolate and hazelnuts.

made using

Light Muscovado

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Instructions
Ingredients
Reviews
Step 1

Roughly chop all the chocolate into smallish chunks.

Step 2

Combine the butter and Tate & Lyle Light Muscovado Sugar together in a mixing bowl and, using a wooden spoon, beat until light and creamy for 2-3 minutes. Mix in the egg and vanilla and scrape down the sides of the bowl.

Step 3

Next, sift together the flour, bicarbonate of soda, baking powder and salt then stir into the creamed mixture to make a soft dough.

Step 4

Add the chocolate and nuts and mix through. Divide into 16, roll into balls, place on a tray, cover with cling film and chill for 30 minutes.

Step 5

Preheat the oven to 180°C/Fan160°C, 350F, Gas Mark 4.

Step 6

Place 3 or 4 balls of dough on each baking tray, well spaced apart as they will spread. Bake on the top and middle shelves of the oven for 20-22 minutes, swapping the trays over halfway through. They are ready when pale golden and still a little soft. Leave to firm up on the trays before removing with a palette knife to a wire rack to cool, then bake the rest of the cookies. Serve.

Step 7

You will also need 2 baking trays lined with parchment paper.

Ingredients – 12 items

Serving

1

For the ice lollies

Fairtrade Light Muscovado

Fairtrade Tate & Lyle Light Muscovado Sugar

330 g
Chocolate

Dark chocolate

100 g
Chocolate

Milk chocolate

100 g

White chocolate

100 g
Butter

Butter

Unsalted

200 g
Lemon-juice

Lemon juice

1
Vanilla

Vanilla extract

1 tsp
Flour

Plain flour

330 g
Baking-soda

Bicarbonate soda

3/4 tsp
Baking-powder

Baking powder

1 tsp
Salt-table

Salt

1/2 tsp
Hazelnuts

Hazelnuts

Blanched, roughly chopped

100 g

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