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Triple Chocolate Hazelnut Cookies


25 mins


20 mins






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

made using

Light Muscovado

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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



For the ice lollies

Fairtrade Light Muscovado

Fairtrade Tate & Lyle Light Muscovado Sugar

330 g

Dark chocolate

100 g

Milk chocolate

100 g

White chocolate

100 g



200 g

Lemon juice


Vanilla extract

1 tsp

Plain flour

330 g

Bicarbonate soda

3/4 tsp

Baking powder

1 tsp


1/2 tsp


Blanched, roughly chopped

100 g

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