Hazelnut and white chocolate cookies

Hazelnut and white chocolate cookies

By
From
Mark Hix On Baking
Makes
12
Photographer
Jason Lowe

If you are into making biscuits, then these are a good alternative to dark chocolate cookies. Get the kids involved in the mixing, rolling and cutting, although they will probably beat you to the biscuit tin once they are cooked.

Ingredients

Quantity Ingredient
100g smooth peanut butter, softened
350g light brown sugar
4 eggs, beaten
250g plain flour, plus extra for dusting
1 teaspoon baking powder
a good pinch salt
100g hazelnuts, lightly crushed, (shelled weight)
200g good-quality white chocolate buttons
butter, for greasing

Method

  1. In a food processor or by hand, mix the peanut butter with the sugar until smooth and creamy. Gradually add the beaten egg, mixing together well, then gently fold in the flour with the baking powder and salt to form a smooth dough.
  2. Roll the dough out onto a lightly floured surface to about 1 cm thick. Scatter the nuts and chocolate buttons on top and lightly press into the dough. Using a suitable cutter, cut the biscuits into discs, squares or rectangles about 7 cm in diameter. Re-roll and cut any excess pastry. Put the cookies onto a non-stick or lightly oiled baking tray and leave to rest in the fridge for about 30 minutes. Preheat the oven to 180°C.
  3. Bake for 15–20 minutes, then transfer to a cooling rack and leave until cold. Store in an airtight jar or tin.
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